Executive Chef

Key Responsibilities

1. Menu Development: Design and implement an innovative robata menu that highlights seasonal ingredients and traditional Japanese flavors while appealing to contemporary tastes.
2. Culinary Leadership: Oversee kitchen operations, including staff management, training, and development. Foster a positive and productive work environment.
3. Quality Control: Ensure all dishes meet our high standards for taste, presentation, and consistency. Conduct regular tastings and quality checks.
4. Inventory Management: Manage food inventory, ordering, and vendor relationships to maintain cost-effective operations while ensuring freshness and quality.
5. Health and Safety Compliance: Ensure the kitchen adheres to all health and safety regulations, including food handling and sanitation practices.
6. Collaboration: Work closely with the front-of-house team to create a seamless dining experience, including menu explanations and special events.
7. Cost Management: Monitor and manage food costs and labor costs to achieve budget targets while maintaining the highest quality.
8. Innovation: Stay current with culinary trends and techniques, incorporating new ideas into the menu and operations.

Qualifications

1. Proven experience as an Executive Chef or in a similar role, preferably in a Japanese or Asian cuisine-focused restaurant.
2. Strong knowledge of Japanese cooking methods, particularly robata grilling.
3. Culinary degree or equivalent experience; certifications in food safety and sanitation are a plus.
4. Excellent leadership skills and ability to manage a diverse team.
5. Strong organizational and multitasking abilities.
6. Passion for food, creativity, and a commitment to excellence.
7. Must be fluent in Japanese.