Chef de Partie (Japanese Cuisine)

✭ Employee Discounts on our F&B and Beauty Brands
✭ Uniforms provided 
✭ Medical & Insurance coverage 

Reporting directly to the Head Chef, the successfully shortlisted candidate will be providing assistance in the daily management of the Kitchen operations in the following areas:

• Responsible for the quality, taste and presentation of the food in accordance with the standards.
• Responsible for the development of recipes, the post-launched evaluation and revision.
• Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all food and beverage items
• Ensure accurate use and maintenance of all the production and kitchen equipment.
• Continuously seek out opportunities for cost cutting and efficiency though review, analysis and feedback.
• Ensure high food hygiene standards in the kitchen.
• Supervise and develop kitchen staff and ensure that they perform their jobs.
• Provide training to upgrade the skills of kitchen staff and ensure they have good product knowledge.
• To work on new menu and dishes with Head Chef (Omakase Style)

Job requirements:

• At least 3-6 years of relevant working experience in established Japanese restaurants is required for this position
  
• Able to deliver under pressure, self-motivator and passionate with culinary work
• Innovative in the creation and execution of new food and beverages - able to come up with ideas for new dishes
• the ideal candidate must have hands-on experience in sushi-making and in hot kitchen (grill etc), preferably with Omakase background