This listing was posted on Jobvertise.
Restaurant Chef
Location:
Tokyo
Description:
1. Responsible for daily operations, controlling the production process and material usage of kitchen products to ensure stable quality;2. Responsible for developing and continuously innovating restaurant dishes, launching seasonal dishes, etc;3. Responsible for regularly personally receiving feedback on food quality, understanding customer complaints and market trends in the lobby, continuously improving dishes and increasing product requirements4. Responsible for conducting regular market research with the procurement department. Familiar with raw materials5. Responsible for daily inspections of kitchen work, understanding booking and material preparation situations, and reasonably dispatching manpower and arranging work;6. Responsible for daily inspection of the cleanliness and hygiene of the opening and closing of each kitchen, as well as the return of items, to ensure food hygiene, safety, and quality.7. Responsible for daily inspection of kitchen raw material usage and inventory, to prevent material backlog exceeding the shelf life, and to prevent spoilage and shortages. Develop a raw material procurement plan and control the daily purchase volume of raw materials;8. Responsible for regularly organizing taste testing research activities, new product development activities, and kitchen internal training activities;9. Complete other tasks assigned by superiors. Job requirements:1. Aged 30-45 years old, with overall operational management experience in high-end Chinese cuisine/high-end private kitchens;2. Passionate about the catering industry, enthusiastic about researching and innovating cuisine, and having a deep understanding of culinary culture;3. Proficient in cooking techniques and possessing the ability to develop innovative dishes;4. Possess comprehensive management abilities such as establishing production standards, effectively controlling costs, and coordinating team management;5. There are certain kitchen team resources that can effectively control the personnel turnover in the kitchen;6. Possess good communication and expression skills, a humble attitude without impatience, and no bad habits.
Posted:
July 1 on Jobvertise
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