Bếp trưởng Bếp Nhật - Chef de Cuisine

Ensure manpower and staffing ratios are accurate per shift. Coordinate cooks' tasks. Ensure promptness, freshness, and quality of dishes.
Support in designing new recipes, planning menus, and selecting plate presentations; in performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Support and emulate the work culture, policies, procedures, and standardization set for by the Executive Chef. Support in setting and monitoring performance standards for staff.
Obtain feedback on food and service quality, and handling customer problems and complaints
Support in auditing kitchen inventory as well as cost control systems and processes.
Maintain a clean, sanitary, safe and comfortable work environment for employees and guests; create a positive work environment that fosters harmony and growth
Ensure that all equipment in the responsible areas is operated safely and with reasonable care.
Train kitchen staffs, lead them in the proper performance of their duties; lead by positive example at all times.
Perform other duties as assigned.