Job Description 1.Culinary Standard - Provides direction for menu development - Ensures the quality of ingredients are met - Maintain purchasing, receiving and food storage standards 2.Kitchen operations management -Develops and maintain guidelines and control procedures for purchasing and receiving areas -Communicates the importance of safety procedures -Establishes goals including performance goals, budget foals, team goals -Conduct regular quality assurance checks to maintain the highest standards of food quality, taste and presentation 3.Leadership and Staff management & development -Managed day-to-day operations -Provides guidance and directions to subordinates, setting performance standard and monitoring performance -Managing team to fill gapsJob Requirement ・Min 3 years as executive chef for Chinese and Indonesian cuisine ・Strong leadership and management skills, with the ability to inspire and motivate a diverse team ・ Excellent communication, organization, and problem-solving abilities ・Creative flair and passion for innovation in the culinary arts ・Ability to work well under pressure and in a fast-paced environment ・Willing to be trained in Japan before the restaurant operates
