Ensure the highest quality of food produced in line with Company Standards
• Source and develop new products applicable to local market, regional specialties and Japanese culture
• Create and implement new products, dishes, menus
• Maintain/monitor labor & food costs in line with the Hotel’s requirements
• Coordinate operation and achieve consistency in quality of food, production, presentation
• Control cost on food by standard recipes, update cost, purchasing spec, menu costing, menu engineering,
• Undertake daily food ordering following guidelines and procedures establish by purchasing manager and executive chef
• Organize daily kitchen team meeting to maintain standards and operations
• Train and develop the kitchen team
• Follow Hotel’s Food Hygiene standards,

Japanese candidate
• Modern approach to Japanese cuisine
• Creative and passionate about food and hospitality industry
• Focus towards Luxury products and innovative
• Previous experience in creating menus is a plus
• Personalized Service to customers and interactive
• Management skills in leading and training a multicultural team
• Intermediate computer skills