Head Chef of Omakase Restaurant Brand

Responsibilities
1. Build a strong kitchen team:
• Assist the Operation Manager in establishing a kitchen organization chart
• Recruitment, interview, and training employees for the kitchen team
• Create the kitchen processes to work effectively with the FOH team
• Establish a training plan, able to train new employees, and provide ongoing training for subordinate employees
2. Propose OS&E and equipment for the kitchen:
• Support looking for and connecting suppliers to the Purchase Department
• Propose a list of OS&E of kitchen equipment
• Responsible to control equipment, and material received from suppliers
3. Operation:
• Responsible for the day-to-day management of the sushi department and producing the highest standard of OmakaseSlices ingredients into perfect strips.
• Responsible for the creative development and standards of food, including product development and menu creation.
• Ensure that a consistent standard of food production and service is maintained at all times..
• Ensure standards of food hygiene, health, and safety are monitored.
• Ensure that communication and training are done to ensure food standards.
• Ensure all food cost controls are operating effectively.
• Take responsibility for the stock control of all food items on a monthly basis
• Place daily / weekly orders with suppliers.
• Make recipes and maintain updated and accurate costing of all dishes prepared and sold to obtain maximum profit.
• Engage in skill training for cooks