Chef--Japanese Cuisine

Job Description
We are looking for a candidate who can Emphasis on Japanese & Asian cuisine and Kaiseki cooking skills.

Essential Functions

Work with kitchen staff to produce high quality products on a consistent basis. Interface and efficient react to Customer/Executive Chef requirements. Implement customer specific menu items. Maintain HACCP standards. Culinary Quality & Menu Adherence Production planning and management Responsible for Food & Quality Safety Menu development when required and other daily operation needs Able to assist Executive Chef in creating a vision for the department. Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates. Ensure compliance with airline specification, personal hygiene, and food handling procedures. Assist in departmental scheduling and control of hours and food cost. Assist in the development and training of employees. Assist in maintaining a good relationship between the departments. Other duties as assigned.Skills and Qualifications

Good communication skills with employees, a must. Minimum of one year of experience working in all Asian techniques is required. Strong knowledge of Japanese cooking philosophies and principles. Ability to explain Japanese cooking techniques. Minimum of one year of experience in Japanese cooking in a high-volume hotel/restaurant is required. Intermediate to Advanced knowledge of all basic Japanese cooking techniques is required. Minimum of two-year supervisory experience in airline/cruise ship/ hotel/restaurant is required. Minimum of one year experience in a high production volume restaurant/hotel is required. Minimum of three years of general culinary experience is required. Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, and Excel) are required.

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