Japanese head chef

Qualifications

• Minimum of 3 years of solid experience as Japanese Head Chef in a large 5-star luxury hotel or resort.
• Good understanding of food safety and hygiene
• Solid background in professional international standards restaurants.
• Has strong leadership skills, train and develop team, and is a role model.
• An inspiring but firm team leader
• Eloquent in English communication in both written and spoken.
• Has proven track of working with timelines and targets.
• Highly conscientious and diligent.
• Excellent organizational and time management skills.
• Diploma in Hospitality or other relevant fields. A Bachelor’s Degree is a plus

Key responsibilities

• Creating a fun and interesting atmosphere, as preparing Japanese food especially Izakaya style food,
• Sushi and Tepanyaki cooking is as much about the show as it is about the food.
• Interacting with guests and explaining the dishes being prepared.
• To prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service.
• Preparing and cooking meals on a teppan, an iron griddle, in front of guests. This includes a variety of meats, seafood, vegetables, and other ingredients.
• Ensures correct food portions are being cooked and maintains the kitchen areas and hotplate tables clean and sanitized.