• Ensure the highest quality of food produced in line with Company Standards • Source and develop new products applicable to local market, regional specialties and Japanese culture • Create and implement new products, dishes, menus • Maintain/monitor labor & food costs in line with the Hotel’s requirements • Coordinate operation and achieve consistency in quality of food, production, presentation • Control cost on food by standard recipes, update cost, purchasing spec, menu costing, menu engineering, • Undertake daily food ordering following guidelines and procedures establish by purchasing manager and executive chef • Organize daily kitchen team meeting to maintain standards and operations • Train and develop the kitchen team • Follow Hotel’s Food Hygiene standards,

• Japanese candidate • Modern approach to Japanese cuisine • Creative and passionate about food and hospitality industry • Focus towards Luxury products and innovative • Previous experience in creating menus is a plus • Personalized Service to customers and interactive • Management skills in leading and training a multicultural team • Intermediate computer skills