Kitchen & Operations Management

• Oversee daily kitchen operations for Japanese and Western menus
• Plan kitchen workflow, staff schedules, and food preparation
• Ensure timely food production and service during peak hours

Menu Development & Quality Control

• Design, develop, and update Japanese & Western menus (à la carte, set menu, seasonal menu)
• Maintain food quality, taste, portion control, and presentation standards
• Ensure menu innovation while maintaining consistency

Staff Leadership & Training

• Lead, train, and supervise kitchen staff (Sous Chef, CDP, Commis)
• Conduct on-the-job training for Japanese & Western cooking techniques
• Enforce discipline, teamwork, and professional kitchen culture

Cost Control & Inventory

• Control food cost, portioning, and minimize wastage
• Manage inventory, ordering, and stock rotation (FIFO)
• Coordinate with suppliers and purchasing team

Hygiene, Safety & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Implement SOPs, HACCP, and kitchen safety procedures
• Conduct regular kitchen inspections

Coordination & Reporting

• Work closely with F&B Manager and service team
• Prepare kitchen reports (food cost, wastage, inventory)
• Support special events, promotions, and menu launches

• Diploma or degree in Culinary Arts or Hospitality Management
• Minimum 5–8 years of kitchen experience, including Head Chef or Sous Chef role
• Strong expertise in Japanese cuisine (sushi, sashimi, hot kitchen) and Western cuisine
• Good knowledge of food costing and kitchen management
• Ability to work under pressure and flexible hours