Job Role: Master Chef responsible for leading an Oriental Fine Dining restaurant with a focus on Pan Asian Cuisine. The Chef will be tasked with creating a menu that blends Japanese, Thai and other Oriental elements.
Key Responsibilities:
Menu Development: Curating a menu with traditional and contemporary Japanese dishes such as sushi, sashimi, tempura, and ramen.
Food Preparation: Overseeing the preparation of dishes and ensuring high quality in taste, presentation, and standards. This includes mentoring kitchen staff.
Ingredient Sourcing: Ensuring the availability of fresh, high-quality, authentic Japanese ingredients.
Quality Control: Maintaining consistency and quality by implementing strict measures and evaluating dishes regularly.
Kitchen Management: Managing kitchen staff and ensuring smooth daily operations.
Responsibilities:
Kitchen Management: Overseeing staff, hiring, scheduling, and ensuring a collaborative environment.
Cost Management: Monitoring food costs and optimizing menu pricing and portion sizes to maintain quality and profitability.
Food Safety and Hygiene: Ensuring compliance with health and safety regulations.
Creativity and Innovation: Keeping updated with trends to introduce creative elements into the menu.
Qualifications:
Proven experience as a Master or Head Chef in a Pan Asian fine dining restaurant.
In-depth knowledge of Japanese & Thai culinary techniques, ingredients, and traditions.
Strong leadership, management, communication, and organizational skills.
Creativity, passion for culinary excellence, and understanding of food safety regulations.
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