Chef de Cuisine – Japanese Casual DiningRef:217535

Last Updated: 2022/08/15

Company: Casino Resorts Industry: Hotel Industry


Responsibilities:

  • Oversee the daily operations of Ramen/Yakitori kitchen ensuring the highest quality of culinary standards.

  • Maximize productivity and set the standards through quality leadership by leading, motivating and coaching the Ramen/Yakitori team to exceed guests’ expectations.

  • Prepare menu tastings and presentations in line with the seasonal and special menu changes.

  • Ensure HACCAP administration and Ramen/Yakitori’s corrective actions at all the times. 

  • Manage the Ramen/Yakitori kitchen’s daily operations and cost-efficiency within budget.

  • Monitor consumption and maximise capacity of resources and equipment to achieve the highest goal Guest Services.

  • Provide supervision, direction and leadership to kitchen staff to achieve department goals 

  • Coach, motivate, counsel and evaluate kitchen staff.

 

Requirements:

  • Minimum of 10 years’ experience as a Chef de Cuisine/Head Chef in traditional mid-high level Japanese restaurants with excellent knowledge of Ramen and Yakitori operations.

  • Excellent product knowledge in Japanese seasonal ingredients.

  • Excellent leadership, management and supervisory abilities.

  • Good communication and interpersonal skills.

  • Self-motivated, organised, efficient and precise.

  • Team player who responds quickly to demands and thrives in a high-pressure work environment.

  • Able to work on shifts and be flexible regarding work schedules according to business demand.


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