Description

• Kitchen Leadership : Lead, motivate, and mentor kitchen staff to uphold high standards of performance, teamwork, professionalism, and job satisfaction, moving away from old-school kitchen behaviors.
• Menu Development : Collaborate with the Executive Chef and culinary team to create and update innovative and authentic izakaya-style dishes for daily features and seasonal menus, executed with precision.
• Quality Control : Maintain the highest standards of food quality, consistency, and presentation through regular quality checks to exceed customer expectations.
• Kitchen Operations : Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and efficiently expediting orders during peak hours while actively participating on the line.
• Inventory Management : Manage inventory, control costs, and ensure the availability of fresh ingredients while minimizing food waste.
• Kitchen Safety and Hygiene : Enforce strict adherence to health and safety regulations, ensuring a clean and organized kitchen environment.
• Staff Training : Train and develop kitchen staff in culinary techniques, food safety procedures, and company standards.
• Guest Experience : Collaborate with front-of-house staff to maintain a seamless flow of service and promptly address guest concerns or special requests.
• Budget Management : Assist in budget planning and management, including cost control and optimizing kitchen efficiency alongside budgeted scheduling.

Requirements

Corporate Culture