Head Chef

Job Descriptions

• Create and execute strategies, including food and beverage programs, aimed at improving restaurant profitability. This involves menu engineering, pricing strategies, cost control measures, and revenue enhancement initiatives.
  
• Develop budgets and evaluate the financial performance of the restaurant. Prepare detailed weekly, quarterly, and yearly business performance reports to track financial metrics and identify areas for improvement.
  
• Collaborate with the reporting Director to develop and implement operational strategies and execution plans to ensure the restaurant meets brand and service guidelines.
  
• Plan, evaluate, and optimize operations to ensure efficiency and cost-effectiveness. Develop sales processes, routines, and metrics to measure team effectiveness. Review existing organizational efficiency and make necessary improvements.
  
• Collaborate with the culinary team to ensure consistent food quality and presentation in line with the outlet's standards. Address any issues related to food quality or presentation promptly.
  
• Ensure all guest needs and expectations are met by providing professional and efficient service. Handle guest requests and complaints promptly and professionally, ensuring guest satisfaction at all times.
  
• Guide the team to monitor guest satisfaction levels and address any issues or concerns proactively. Provide support to resolve any issues.
  
• Ensure all team members adhere to grooming standards to maintain a professional image. Provide guidance and support to team members to meet and maintain grooming standards.
  
• Constantly reassess staff performance indicators and provide feedback to management and the team. Ensure quality recruitment and training of staff by developing operational goals and championing staff welfare and a healthy work culture.
  
• Minimize staff turnover, manage staff development, and plan career growth for employees. Oversee recruitment, training, and performance evaluation.
  
• Improve and maintain relationships with suppliers to ensure timely delivery of high-quality products and services. Negotiate favourable terms and conditions to optimize procurement processes and enhance profitability.
  
• Guide other departments, such as security and maintenance, to ensure a safe and clean environment for both staff and customers. Implement and enforce health and safety protocols to comply with regulations and standards.
  
• Oversee and monitor the preparation of forecasts and staff rosters to ensure efficient staffing based on expected occupancy.
  
• Direct and supervise the preparation and cooking of meals, ensuring consistency and high standards. Monitor portion control, presentation, and taste to meet customer expectations.
  
• Coordinate and oversee all kitchen activities, including the work of sous chefs, line cooks, and other kitchen staff. Implement and maintain hygiene and safety standards in the kitchen.
  
• Train kitchen staff, provide guidance, feedback, and performance evaluations. Foster a positive and collaborative work environment.
  
• Ensure consistency in the quality of dishes through regular taste testing and inspections. Address customer feedback and make necessary adjustments to enhance the dining experience.
  
• Work closely with front-of-house staff to ensure smooth overall restaurant operations. Collaborate with marketing teams for promotional events and special menus.
  
• Other ad-hoc duties/ projects assigned by Director.
  

Requirements

• Culinary Diploma/Degree or equivalent experience.
  
• At least 3-5 years of relevant experience in F&
  B specifically in Japanese cuisine.
  
• Must have the knowledge of standard operating procedures (SOPs) and policies in a Japanese restaurant setting.
  
• Must have hands-on experience working with Japanese cuisine, including a deep understanding of traditional recipes, cooking techniques, and ingredients. They should be able to create authentic Japanese dishes and adapt recipes as needed.
  
• Candidates should have a deep understanding of Japanese cuisine, including traditional dishes, cooking techniques, and flavour profiles. They should be familiar with regional variations in Japanese cuisine and have experience working with authentic ingredients.
  
• Exceptional leadership and team management abilities.
  
• Service and result oriented, good team player.
  
• Proficiency in hygiene, health, and safety standards.
  
• Strong communication and interpersonal skills.
  
• Strong business acumen and financial management skills.
  
• Flexibility and adaptability to a dynamic work environment.
  
• Able to do shift work and work on weekends.