Head Chef (Japanese Cuisine)

POSITION Head Chef

DEPARTMENT Kitchen

RESPONSIBLE FOR All Chefs

REPORTS TO General Manager

MUST HAVE: Japanese Kitchen Experience

PRIMARY OBJECTIVE OF POSITION

Ensures that the department provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the aqua`s guidelines, the departmental business plan, and aqua`s corporate guidelines, and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES

Ø Ensures the highest food quality appropriate to the market

Ø Adheres to company`s standards of food quality, preparation, recipes, and presentation

Ø Ensures proper staffing and adequate supplies for all stations

Ø Supervises the proper set-up of each item on menus and insures their readiness

Ø Oversees the seasonings, portions, and appearance of food service in the operation

Ø Stores unused food properly to minimise waste and maximise quality

Ø Assists in budgetary and payroll expense control as required

Ø Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained

Ø Assures proper safety, hygiene, and sanitation practices are followed

Ø Responsible for in checking and ordering fresh products and dry storage items required for the kitchen

Ø Confers closely and regularly with the General Manager or Executive Chef

Ø Suggests changes to menus, to reflect local, seasonal and national trends

Ø Assures proper safety, hygiene and sanitation practices are followed

Ø Ensure cleaning check list are signed off on daily basis.

HEALTH AND SAFETY

Ø Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these

Ø Ensures that all potential and real hazards are reported and reduced immediately

Ø Fully understands the property`s fire, emergency, and bomb procedures

Ø Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees

Ø Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

Ø Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

Japanese Cuisine Expertise:

• Culinary Mastery : Bring at least 4-5 years of experience as a Sushi Chef, with deep knowledge of Japanese ingredients, cooking techniques, and traditional dishes. Your expertise will shine through in every dish you create.
• Cultural and Seasonal Awareness : Infuse your culinary creations with the regional and traditional flavours of Japan, emphasizing seasonal ingredients for an authentic dining experience.
• Passion for Innovation : Share your love for the historical influences on Japanese cuisine, and introduce innovative approaches to keep our menu exciting and relevant.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

Personal Skills:

· 2 – 4 years’ experience

· Fire Risk Assessments

· Health & Safety

· HAS standards

· COSHH

· Ability to communicate with customers and peers with a friendly and positive attitude.

· Demonstrated organizational, coordinating skills.

· Self-motivated and flexible.

· Good organisational skills