Executive Chef •New Established • (Restaurant)

Job Description

• Provides direction for menu development - Ensures the quality of ingredients are met - Maintain purchasing, receiving and food storage standards -Develops and maintain guidelines and control procedures for purchasing and receiving areas -Communicates the importance of safety procedures -Establishes goals including performance goals, budget foals, team goals -Conduct regular quality assurance checks to maintain the highest standards of food quality, taste and presentation -Managed day-to-day operations -Provides guidance and directions to subordinates, setting performance standard and monitoring performance -Managing team to fill gaps -Other related tasks as assigned

Job Requirement

Having chef experience of Japanese restaurant related meats ・Have kitchen, store management experience ・Conversational level English