HeadChef

Job Description

Client Overview:

My client is a specialized F&B powerhouse whose success is built on targeted and innovative hospitality investments. Since 2011, they have been developing and managing a range of successful restaurant concepts that quickly gained recognition for their quality, refined flavors, and unique dining experiences.

Job Overview: 

The Head Chef is responsible for leading kitchen operations in a dual-cuisine restaurant offering
authentic Japanese and Italian dishes. This role requires deep culinary expertise in both cuisines,
strong leadership, and the ability to manage multiple cooking stations while ensuring
consistency, quality, and efficiency. The Head Chef will oversee menu execution, staff training,
cost control, and compliance with hygiene and safety standards.

Key Responsibilities:

• Supervise and coordinate all kitchen activities for Japanese and Italian menu offerings.
• Ensure authenticity and quality in sushi, sashimi, tempura, pasta, pizza, risotto, and other
  signature dishes.
• Oversee the preparation, presentation, and consistency of all food served.
•  Monitor freshness and proper handling of specialized ingredients (e.g., seafood, wasabi,
  miso, olive oil, artisanal cheeses).
• Lead, motivate, and mentor a multicultural kitchen team.
•  Train chefs and cooks in Japanese and Italian culinary techniques, knife skills, and
  plating.
•  Schedule staff to ensure smooth service during peak and off-peak hours.
•  Control food costs by monitoring portion sizes, minimizing waste, and managing supplier
  relationships.
•  Coordinate with procurement for sourcing authentic Japanese and Italian ingredients.
• Review deliveries for quality and accuracy.
• Department Kitchen.
• Supervision exercised on Entire Kitchen Team
• Ensure all kitchen equipment is properly cleaned, sanitized, and maintained.
• Implement safe food handling, storage, and preparation practices.

Qualifications:

• Minimum 5–7 years experience in professional kitchens, with at least 2 years as a Head
  Chef or Sous Chef.
• Proven expertise in both Japanese and Italian cuisines.
•  Strong leadership, communication, and organizational skills.
•  Culinary diploma or formal training in at least one of the cuisines (both preferred).
• Knowledge of food costing, inventory control, and kitchen management.
• Creativity and passion for authentic, high-quality dishes.