Head Chef

Pasig - Philippines

Monthly Salary: PHP 60000 - 60000

Experience Required: 5years

Posted on: 8 hours ago

Vacancies: 1 Vacancy

Job Summary

Key Responsibilities

1. Menu & Culinary Management

Develop plan and update authentic Japanese menus (sushi sashimi ramen teppanyaki donburi etc.).

Ensure consistency and quality of all dishes according to the restaurants standards.

Introduce new seasonal items and specialty menus based on Japanese culinary trends.

Ensure proper portioning plating and presentation.

2. Kitchen Operations Leadership

Oversee daily kitchen operations to ensure smooth workflow and efficiency.

Supervise and lead all kitchen staff including cooks sushi chefs and prep team.

Set and enforce kitchen SOPs food preparation standards and work procedures.

Coordinate with the Restaurant Manager for smooth frontback operations.

3. Food Quality & Safety

Maintain strict hygiene sanitation and food safety standards (HACCP compliance).

Conduct regular quality checks on ingredients and finished dishes.

Ensure proper storage labeling and rotation of all food items to prevent spoilage.

4. Inventory & Cost Control

Manage food costing kitchen budget and control wastage.

Monitor stock levels and oversee ordering of ingredients especially Japanese specialty products.

Build and maintain relationships with suppliers to ensure high-quality and authentic ingredients.

5. Staff Training & Development

Train staff in Japanese cooking techniques knife skills plating and food safety.

Mentor junior chefs and support their growth and skill enhancement.

Conduct performance evaluations and assist in recruitment for kitchen positions.

6. Collaboration & Communication

Coordinate closely with management regarding menu changes promotions and events.

Participate in meetings for operational improvements.

Communicate effectively with restaurant staff to ensure service consistency.

Requirements

Proven experience as a Head Chef or Senior Chef in a Japanese restaurant.
Strong knowledge and mastery of Japanese cuisine techniques equipment and ingredients.
Experience in sushi preparation tempura grilling and traditional Japanese cooking methods.
Excellent leadership communication and kitchen management skills.
Strong understanding of food safety hygiene standards and cost control.

Required Skills:

Proven experience as a Head Chef or Senior Chef in a Japanese restaurant. Strong knowledge and mastery of Japanese cuisine techniques equipment and ingredients. Experience in sushi preparation tempura grilling and traditional Japanese cooking methods. Excellent leadership communication and kitchen management skills. Strong understanding of food safety hygiene standards and cost control.

Required Education:

Proven experience as a Head Chef or Senior Chef in a Japanese knowledge and mastery of Japanese cuisine techniques equipment and in sushi preparation tempura grilling and traditional Japanese cooking methods.

Key Responsibilities1. Menu & Culinary Management Develop plan and update authentic Japanese menus (sushi sashimi ramen teppanyaki donburi etc.). Ensure consistency and quality of all dishes according to the restaurants standards. Introduce new seasonal items and specialty menus based on Japanese cu...