Job Description

Menu Planning & Development

• Develop and implement seasonal and event-based menus aligned with business goals.
• Create innovative and cost-effective dishes while maintaining quality standards.
• Regularly review and adjust menus to match seasonal ingredients and customer preferences.

Culinary Execution & Training

• Directly handle cooking and culinary presentation during the initial operational phase, focusing on signature dishes.
• Lead Teppanyaki cooking and performance at the open kitchen, ensuring high culinary standards and professional presentation.
• Train and mentor the culinary team on Teppanyaki and Fusion cuisine (Asian–European styles).

Food Safety & Restaurant Operations

• Establish and enforce policies and procedures for food hygiene and kitchen safety.
• Supervise and ensure food quality, presentation, and sanitation compliance before service.
• Manage and monitor all kitchen assets, equipment, and tools to ensure proper maintenance and usage.

Inventory & Procurement Management

• Plan purchasing schedules based on actual business needs.
• Regularly check ingredient quality and ensure adequate stock levels.
• Oversee inventory control, storage, and equipment maintenance.

Team Leadership & Performance Management

• Assign and supervise team workflows to ensure adherence to kitchen standards.
• Monitor staff performance, service quality, and communication skills.
• Handle operational issues, customer feedback, and unexpected situations promptly and professionally.

Financial & Operational Management

• Control food and beverage (F&B) costs and minimize material wastage.
• Propose pricing strategies, promotional programs, and seasonal campaigns to boost sales and profitability.
• Work closely with management to ensure smooth kitchen operations and financial performance.

Job Requirement

Education & Certifications

• Diploma or higher degree in Restaurant Management, Hotel Management, Culinary Arts, or related fields.
• Food Safety and Hygiene certification (mandatory).

Experience

• Minimum 8 years of experience in professional kitchens.
• At least 3 years in a senior culinary management role within Japanese or Asian fusion restaurants.
• Minimum 2 years of hands-on Teppanyaki cooking experience.
• Experience in 4–5-star hotels or fine-dining restaurants is a strong advantage.

Skills & Competencies

• Strong leadership, communication, and organizational skills.
• Creativity and innovation in menu development.
• Ability to manage costs while maintaining quality.
• Excellent customer-oriented mindset with high responsibility and resilience under pressure.
• Professional, disciplined, and result-driven work ethic.