Maintain comprehensive product knowledge of ingredients, equipment, suppliers, markets, and current trends.
Maintain a hygienic kitchen and personal hygiene.
Ensure kitchen staff training needs are analyzed and training programs are designed and implemented.
Work with a superior in preparing and managing the department budget.
Control and monitor departmental costs against budget.
Implement and practice Hazard Analysis and Critical Control Points (HACCP).
Responsibilities
Lead the culinary team in crafting Japanese cuisine while managing kitchen operations, menu development, and ingredient sourcing.
Assist in organizing special events and food promotions.
Participate in drafting concept ideas and menus for special events and functions, encourage staff to contribute ideas, and use them where practical.
Participate in and supervise kitchen preparation and presentation of food items in accordance with hotel food and beverage standards and standardized menu guidelines.
Make recommendations for appropriate adjustments to kitchen operations based on product knowledge and current trends.
Assist in maintaining current, guest-focused departmental standards and procedures and oversee their implementation.
Provide input for probation and formal performance appraisal discussions in line with company guidelines.
Leading the culinary team in crafting authentic, high-quality Japanese cuisine while managing kitchen operations, menu development, and ingredient sourcing. Ensuring the highest standards of presentation and taste, combining traditional techniques with exceptional leadership to deliver an outstanding dining experience.
Assist with organizing special events and special food promotions.
Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
Maintain a hygienic kitchen and personal hygiene.
Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
Provide input for probation and formal performance appraisal discussions in line with company guidelines.
Work with superior in the preparation and management of the department’s budget.
Control and monitor departmental costs on an ongoing basis to ensure performance against budget.