Oversee daily operations of the Japanese kitchen ensuring all dishes meet Rixos Marinas quality standards.
Develop plan and innovate authentic Japanese menus in line with guest preferences and seasonal availability.
Supervise train and mentor kitchen staff fostering teamwork and maintaining a positive work environment.
Monitor inventory control food costs and manage suppliers to ensure freshness and quality of ingredients.
Maintain strict compliance with hygiene safety and sanitation regulations.
Collaborate with the Executive Chef and F&B team on menu development specials and promotions.
Ensure timely and efficient food preparation and presentation during service.
Handle guest feedback professionally and promptly to ensure customer satisfaction.
Stay updated with culinary trends and incorporate innovative techniques where appropriate.
Qualifications :
Minimum 5 years experience as a Japanese Chef de Cuisine or Senior Japanese Chef in a reputable hotel or fine-dining establishment.
Strong knowledge of traditional and contemporary Japanese cooking techniques and ingredients.
Culinary degree or relevant certification preferred.
Proven leadership and team management skills.
Excellent organizational and time management abilities.
Strong communication skills and ability to work under pressure.
Knowledge of food safety and hygiene regulations.
Flexibility to work shifts weekends and public holidays as required.
Additional Information :
Remote Work :
No
Employment Type :
Full-time
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