HEAD CHEF - Collaborative Environment

SKILLS & EXPERIENCES

• Proven Japanese Grilling (Yakiniku) experience / (Omakase) experience
• At least 5 years working experience as Chef (Assistant Chef will be preferred)
• Can Speak English and Malay be preferred

KEY RESPONSIBILITIES

• Create Yakiniku menu
• Experiments with recipes and suggest new ingredients
• provide training to kitchen staff
• Ensure food preparation process are in compliance with established store policies and producers, attaining a high level pf food quality
• Knowledgeable on food portioning, cooking methods, kitchen recipes, policies and procedures
• Upkeep the maintenance of the grill equipment, preparation area, kitchen equipment and food storage areas and ensure it is clean, sanitized and organized
• Monitor food stock and place orders
• Ensure hygiene principles in all cooking areas are maintained
• Able to use knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room
• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guest