Last Updated: 2022/08/15
Company: Casino Resorts Industry: Hotel Industry
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.
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.