Ensure authenticity, taste, and quality of Japanese dishes
Oversee food preparation, presentation, and portioning to maintain consistency.
2. Kitchen Management
Lead, train, and supervise kitchen staff, including sous chefs, sushi chefs, and line cooks.
Schedule and allocate tasks to ensure smooth kitchen operations.
Conduct regular training on Japanese cooking techniques, knife skills, and service standards.
Monitor staff performance and maintain discipline in accordance with company policies.
3. Quality & Safety
Enforce strict hygiene, sanitation, and food safety standards (HACCP compliance).
Monitor ingredient quality and freshness, especially for raw seafood handling.
Ensure kitchen equipment is maintained and serviced regularly.
4. Financial & Inventory Control
Manage food costing, portion control, and wastage reduction.
Negotiate and maintain strong relationships with suppliers, ensuring high-quality and authentic Japanese ingredients.
Maintain stock levels and oversee daily ordering and inventory control.
5. Leadership & Customer Experience
Work closely with FOH (Front of House) team to deliver a seamless dining experience.
Interact with VIP guests, when required
Uphold the restaurant's brand reputation
Tanggungjawab
Menu Planning
Kitchen Management
Team Leadership
Manfaat
Service Charge
Annual Dinner
Kemahiran Communication Japanese Cuisine Expertise Kitchen Management Food Safety & Hygiene Standards Team Leadership & Training Peringatan Penting Jangan pernah kongsikan maklumat bank atau kad kredit anda semasa memohon pekerjaan. Elakkan membuat sebarang pembayaran atau mengisi survey yang tidak berkaitan. Jika ada yang mencurigakan, sila laporkan iklan pekerjaan ini segera.