Job Description
• Manage the Kitchen Operations of a 30-seating fine-dining Japanese restaurant
Create menu items, recipes and developing dishes ensuring variety and quality
Control and direct the food preparation process
Approve and polish dishes before they reach the customer
Train and managing a small team of local chefs
Determine food inventory needs, stocking and ordering
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Being responsible for health and safety of customers and staff
Being responsible for food hygiene practices
Requirements
Experienced working in a Michelin-starred or award-winning Japanese restaurant
Experience as a Kappo or Kaiseki chef
Willing to relocate to Singapore
About the Company
Our client is a well-established restaurant group with a diverse portfolio of food and beverage concepts including cafes and award-winning restaurants in Singapore.