Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Senior
Working Hours
11:30am-02:30pm & 05:00pm-10:00pm (5 Days Week)
Responsibilities
* Assist in the execution of French and Japanese fine dining menus with precision and creativity.
* Collaborate with the Head Chef to manage daily kitchen operations, including staff supervision, inventory control, and ordering.
* Maintain the highest standards of food quality, presentation, and consistency.
* Provide guidance and training to kitchen staff, fostering a culture of continuous improvement.
* Work closely with the culinary team to develop and refine menu items, considering the fusion of French and Japanese culinary elements.
* Contribute ideas for new dishes, techniques, and presentation styles to enhance the restaurant's offerings.
Requirements
* Minimum of 5 years of culinary experience, with a focus on French and Japanese fine dining.
* Strong leadership and team management abilities.
* Demonstrated ability to bring innovation to traditional French and Japanese dishes.
* Effective communication skills to liaise with kitchen staff and collaborate with the management team.
* Ability to adapt to the dynamic nature of fine dining and fusion cuisine.
* A genuine passion for delivering exceptional dining experiences through high-quality cuisine.