Manage the daily operations of the kitchen and ensure guests receive excellent food on time by leading, motivating and coaching the kitchen team to exceed guests’ expectations.

• Manage the kitchen’s daily operations cost-effectively and efficiently within budget
• Monitor consumption and maximise capacity of resources and equipment
• Create monthly and seasonal menus in cooperation with the restaurant manager
• Monitor the quality of dishes produced in the kitchen
• Establish and monitor food quality goals
• Ensure the kitchen and utensils are clean and hygienic
• Prepare and present regular reports to management
• Oversee kitchen administration
• Continuously improve health and safety standards
• Accept any other duties and responsibilities assigned by management

Experience: Minimum of 10 years’ culinary management experience in a Japanese restaurant of 4 to 5 star hotel

Knowledge/Certificates: Excellent product knowledge of 5-star Japanese cuisine

Education: Secondary school diploma or equivalent

Language Abilities: Good English and Cantonese and Mandarin

Computer Skills: Basic