Chef de Cuisine, Yakumi

Role Objective

• Manage assigned kitchen operation as an independent profit center.
  

• Ensure maximum guest satisfaction consistent with Solaire standards.
  

• Plan, organize, direct, and control kitchen operations and administration.
  

Experience Required

• Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.
  

• Expertise in food product quality, presentation, preparation, menu concept, and design.
  

• Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).
  

Overall Job Responsibilities

• Manage kitchen efficiently according to concept statement.
  

• Provide courteous, professional, and flexible service.
  

• Assign responsibilities to subordinates, implement multitasking, and monitor performance.
  

• Be hands‑on and present in operations.
  

• Implement flexible scheduling based on business needs.
  

• Control requisition, storage, and use of equipment and supplies.
  

• Conduct daily pre‑shift briefings.
  

• Liaise with Food & Beverage Department for operations and quality control.
  

• Work with Executive Steward and Hygiene Manager to maintain hygiene and food safety standards.
  

• Comply with food safety, fire safety, and occupational safety requirements.
  

• Develop standard recipes to maintain acceptable food cost.
  

• Achieve monthly forecasted food cost.
  

• Control operating expenses and payroll through efficient workforce utilization.
  

• Cooperate with other F&B outlets to maximize resources.
  

• Prepare and update Departmental Operations Manuals annually.
  

• Maintain daily log sheets and attend operational meetings.
  

• Plan weekly roster and work schedules.
  

• Identify training needs and implement training programs.
  

• Ensure employees provide professional service at all times.
  

• Conduct annual performance appraisals.
  

• Hold regular trainings and taste panels.
  

• Plan and execute promotions with F&B Department.
  

• Ensure outlet cleanliness and organization (front and back of house).
  

• Enforce cleaning schedules with stewards and chefs.
  

• Coordinate repair and maintenance of kitchen and equipment.
  

Requirements

Experience Required

• Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.
  

• Expertise in food product quality, presentation, preparation, menu concept, and design.
  

• Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).
  

• Strong leadership and interpersonal skills.
  

• Knowledgeable in food safety standards (HACCP / ISO22000).
  

• Ability to analyze production reports and maintain accurate statistics.
  

• Advanced cooking skills; adaptable to change; able to work under pressure.
  

• Strong financial knowledge in food and beverage operations.