Head Chef

You are required to work on a rostered basis and may need to work night shifts, throughout the weekend, or during public holidays.

Your key responsibilities include but are not limited to:

• Supervise and coordinate all activities in the kitchen
• Maintain quality control and cost control, including ingredients and labour costs in all aspects.
• Train and supervise commis chefs and kitchen staff under your lead
• Maintain hygiene and health & safety standards in the kitchen
• Supervise kitchen staff to clean kitchen appliances, equipment and utensils
• Ensure quality of the dishes to maintain the quality, presentation, and temperature of the dishes
• Control the inventory for efficient operations
• Participate in kitchen staff recruitment and training upon request

The right candidate needs to demonstrate:

• 3 years relevant experience, with Japanese cuisine knowledge and practical experience, at least 2 years at Sous Chef level or above.
• Team player and management skills in the kitchen
• Work under pressure and flexibility
• Be able to work late shifts, as well as during weekends and holidays
• Full driver's licence preferred

If this sounds like you, please do not hesitate to apply with your CV and a cover letter.