Craft an exceptional Japanese dining experience! Lead our Japanese kitchen in delivering authentic Japanese flavors, collaborate with the team for culinary excellence, manage inventory, build a strong kitchen team, and control costs while maintaining equipment and cleanliness. Let's make every dish an unforgettable delight for our guests.
Key Responsibilities
- Quality Control of Finished Dishes
- Conduct regular quality checks on Japanese dishes during preparation and before serving to ensure they meet our high culinary standards.
- Collaborate with the kitchen staff to maintain consistency in the preparation and presentation of Japanese cuisine.
- Food Quality and Ingredient Tasting
- Monitor the quality of Japanese ingredients such as sushi-grade fish, miso, and wasabi, ensuring they meet traditional standards.
- Conduct tasting sessions to verify the authenticity and flavor of prepared dishes.
- Leadership in Kitchen Operations
- Oversee all aspects of kitchen operations to ensure smooth and efficient workflow in the preparation of Japanese dishes, including sushi, sashimi, and tempura.
- Provide guidance and mentorship to kitchen staff to achieve operational excellence.
- Inventory Management
- Manage inventory levels by forecasting needs for specialized Japanese ingredients and equipment.
- Implement strategies to minimize wastage and optimize the use of seasonal ingredients.
- Kitchen Team Building and Management
- Foster a positive work environment and promote teamwork among kitchen staff.
- Conduct training sessions and skill development programs focused on traditional Japanese cooking techniques such as knife work, rice preparation, and sushi making.
- Duty Roster for Kitchen
- Prepare and maintain duty rosters for kitchen staff to ensure efficient operation and adequate coverage during peak hours.
- Food Cost Management
- Utilize measurement techniques to monitor food cost variance, specifically with expensive Japanese ingredients, and implement cost-saving measures without compromising quality.
- Work closely with the management team to achieve budgetary goals.
- Kitchen Equipment and Maintenance
- Ensure the proper functioning of specialized Japanese kitchen equipment, such as sushi counters, rice cookers, and knives.
- Coordinate with relevant personnel for repairs and replacements as necessary.
- Cleaning Checklists and Hygiene Standards
- Develop and implement cleaning checklists to maintain hygiene and sanitation standards in the kitchen, especially in sushi preparation areas.
- Monitor adherence to cleaning schedules and ensure compliance with health regulations.
- Team Grooming and Professionalism
- Enforce grooming standards among kitchen staff to maintain a professional appearance in line with the restaurant's high-end Japanese dining experience.
- Provide feedback and guidance to ensure compliance with the restaurant's grooming policies.
- Kitchen Briefings
- Conduct regular briefings to communicate updates, special instructions, and performance expectations to the kitchen team, especially during special Japanese-themed events or seasonal menu changes.
The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the company. Employees are expected to perform additional tasks as assigned by their supervisor or management, which may include duties outside the scope of this primary job description.
Requirements
- Intermediate proficiency in English reading and writing, with professional-level spoken English.
- Proven experience in Japanese cuisine, with expertise in sushi, sashimi, tempura, and traditional Japanese cooking techniques.
- Strong leadership and team management skills.
- Knowledge of food safety regulations and quality standards specific to Japanese cuisine.
- Excellent communication and interpersonal abilities.
- Proficiency in inventory management and cost control.
- Ability to work under pressure and meet tight deadlines.
