Job Description

• Proven experience as a Central Kitchen Manager and Executive Chef in a Japanese restaurant setting.
• Minimum 10 years of proven experience as Chef Japanese Culinary in an advantage.
• Strong knowledge of Japanese cuisine, culinary techniques, and cultural nuances.
• Excellent leadership and communication skills.
• Familiarity with food safety regulations and quality control processes.
• Exceptional organizational and time management abilities.
• Knowledge of food safety and sanitation regulations.
• Experience with menu development and standardization.
• Creative thinking and a passion for culinary excellence.
• Degree or certification from a culinary school is a plus.

Responsibilities

Job Summary:

As the Central Kitchen Manager Cum Head Chef of the Central Kitchen for our renowned Japanese restaurant chain, you will be responsible for overseeing the culinary operations at the central kitchen facility. This role requires a seasoned chef with extensive experience in Japanese cuisine, strong leadership skills, and the ability to maintain high-quality standards across multiple locations.

Operational Management:

• Plan, organize, and manage daily kitchen operations to meet production targets and maintain high-quality standards.
• Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure compliance with food safety and hygiene standards in all kitchen activities.

Menu Development and Standardization:

• Collaborate with the culinary team to develop and update the menu, ensuring IT aligns with the restaurant\'s brand and meets the quality standards.
• Standardize recipes to maintain consistency across all locations, taking into account factors such as taste, presentation, and portion sizes.

Quality Control:

• Implement and enforce strict quality control measures to ensure that all dishes meet the restaurant\'s standards.
• Conduct regular taste tests and inspections to address any deviations from the established recipes.

Team Leadership:

• Lead and motivate the kitchen staff, providing guidance and support to maintain a positive and efficient working environment.
• Conduct training sessions to enhance the skills of the kitchen team, fostering a culture of continuous improvement.

Inventory Management:

• Manage inventory levels efficiently, minimizing waste and ensuring the availability of fresh ingredients.
• Work closely with suppliers to maintain strong relationships and negotiate favorable terms.

Cost Control:

• Monitor and control food costs by implementing efficient production processes, minimizing waste, and optimizing menu pricing.
• Collaborate with the management team to develop strategies for cost reduction without compromising quality.

Collaboration with Other Departments:

• Coordinate with other departments such as purchasing, logistics, and restaurant management to streamline overall operations.
• Ensure effective communication and collaboration with front-of-house staff to address any customer feedback or concerns.

Benefits

• Employee Dine-In Discount
• Bonus
• Staff Promotion
• KPI Performance incentives

Rm8,000-Rm12,000.00+ performance incentive

Additional Benefits

• Staff Activities

Ricebowl