Head Chef / Sous Chef

Responsible for all culinary activities for the Japanese Fine-Dining Yakiniku restaurant.

This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Handle Wagyu beef including trimming, cutting in various ways, managing condition of stocks with skills

Develop menus according to Japanese culinary knowledge

Hire, train and supervise kitchen personnel

Stay current on restaurant industry trends

Identify new culinary techniques and presentations

Assist kitchen staff with food prep and recipe creation

Oversee purchase food and supplies from vendors approved by the company and monitor inventory

Responsible for Hygiene and equipments conditions inside kitchen

Always look for new ingredients, skills, trend by communicating with outside chefs / suppliers, or even visiting other restaurants voluntarily

Minimum 10 years of career including minimum 2 years as a Head chef

Deep knowledge for Japanese culinary

Knowledge of genuine Wagyu beef, including the difference between Australian Wagyu and F1 beef, not only the taste and texture but the way of breeding, raising and slaughtering

Able to Communicate in Japanese Language is highly advantageous

Knowledge of latest Japanese Yakiniku culinary trend

Create new menus based on Japanese traditional cuisine and Yakiniku

Manage overall hygiene in the kitchen

Manage stocks (especially meat)

Handle costing, including dealing with suppliers

Work flexibly depending on restaurant situation, including working on weekends and PH

Hire and train other chefs, as well as supervising them

Handle pressure situation