Chef de Cuisine (Japanese Izakaya)
Responsibilities:
Reporting to the Executive Chef, you will play a key role in shaping the culinary identity of our Japanese Izakaya during the pre-opening phase and subsequently, responsible for the day-to-day operations of the outlet. Your responsibilities will include:
Menu Development:
- Collaborate with the management team to create and refine the menu, ensuring a balance of traditional Japanese dishes and innovative creations.
- Stay abreast of culinary trends, sourcing high-quality, seasonal ingredients to enhance the overall dining experience.
Human Resources:
- Participate in the recruitment and selection of the kitchen team, fostering a talented and motivated team.
- Develop training programs to prepare the kitchen team for the hotel's grand opening, emphasising quality, consistency, and teamwork.
Control:
- Implement rigorous quality control measures to ensure that the culinary offerings meet the highest standards.
- Conduct tastings and collaborate with the team to refine dishes, ensuring a memorable dining experience for guests.
- Train and mentor kitchen staff, ensuring consistent execution of recipes and adherence to food safety standards.
- Manage day-to-day kitchen operations, including inventory control, ordering, and quality assurance.
Culinary Innovation:
- Bring creativity to the kitchen, introducing innovative culinary techniques, presentations, and seasonal variations.
- Stay informed about industry trends, incorporating elements that set the Japanese Izakaya apart from other dining options.
- Experiment with flavour combinations and techniques to enhance the uniqueness of our Izakaya offerings.
Adherence to Standards:
- Ensure compliance with health and safety regulations, as well as food handling and storage standards.
- Uphold cleanliness and sanitation standards in the kitchen at all times.
Qualifications:
- Proven experience as a Chef de Cuisine in a Japanese restaurant/Izakaya, preferably in a pre-opening or opening setting.
- Extensive knowledge of Japanese cuisine, including traditional techniques and contemporary trends.
- Creativity and a passion for culinary innovation.
- Strong leadership and team management skills, with an ability to thrive in a fast-paced environment.
- Excellent organisational and multitasking abilities.
- Familiarity with inventory management and cost control
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