Job Description General DutiesDirect and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommend improvements when necessary.Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.Create the menus and produce recipes with Executive Chef. Prepare sample tastings for management when required.Review the sale of dishes. Suggest and implement changes to the menu items according to customer demand and the availability of seasonal ingredients for supervisor's approval.Monitor the proper handling and storage of all produce to keep spoilage to a minimum.Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenged daily to ensure a great guest experience.Policies and ProceduresEnsure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.Take ownership and accountability for the profitability of the restaurant.Prepare recipes of new items for costing and verify cost analysis of each dish.Prepare monthly duty roster and manage Public Holiday and Annual Leave.Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.Liaise with the Stewarding section to arrange schedule of cleaning and pest control.Assist Executive Chef in preparing operating budgets.Maintain H.A.C.C.P program where implemented.Perform any other related duties as and when assigned by the Executive Chef.Secondary FunctionsAssist with inventories as scheduled.Assist in creation of Banqueting menus, recipes and costs.Follow maintenance program and cleaning schedule.Perform duties in other areas of kitchen as assigned.Work at off-premise functions.Attend designated meetings.Participate and help organize cooking competitions.QualificationsKnowledge and ExperienceMinimum of 5 years of relevant experience as Chef de cuisine japonaiseGreat skills knowledge to be able to teach young colleaguesGreat knowledge of Japanese authentic flavorGreat understanding of western basic cooking skillsLuxury of 5-star experience is a mustCompetenciesAbility to work in and support a collaborative environmentJapanese cuisine skillsExcellent interpersonal skills with ability to communicate and entertain guestsGreat team working skills and able to work effectively and contribute in a teamGreat organization skills, ability to multi-task and maintain confidentiality.Very creative mindset and able to perform under high pressureFlexible and able to embrace and respond to change effectively, open-minded
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