Head Japanese Chef – Sagano Kitchen

Responsibilities

• Supervise and be responsible for the overall daily operation in the kitchen
• Design and implement new menus and recipes
• Manage cost & inventory control for kitchen operations
• Practise work safety and hygiene standards as per the Company standards and statutory regulations 
• Ensure the team adhere to hygiene and safety standards 
• Coordinate with Floor teams and other departments to ensure smooth operations

Requirements

• Minimum 5 years' Head Chef experience in Hotel Japanese restaurant
• Professional culinary technical knowledge in Japanese cuisines
• Good knowledge of culinary trends and ability to create new concepts and menus 
• Holder of Hygiene Certificate or equivalent Certificate 
• Excellent communication skill and ability to work under pressure