Job Purpose
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.

Key Responsibilities
• 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

Competencies and Requirements
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