Head Chef

Responsible for all culinary activities for the Japanese Yakiniku restaurant. 

This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

• Minimum 5 years career as Japanese Yakiniku chef including cutting various parts of genuine Japanese Wagyu (especially secondary cuts) properly and cooking sauces, Japanese authentic side dishes.
• Deep knowledge for Japanese genuine Wagyu beef, including the difference between Austrarian Wagyu and F1 beef, not only the taste and texture but the way of breeding, raising and slaughtering.
• Knowledge of Japanese Language is advantageous.
• Knowledge of latest Japanese Yakiniku culinary trend.
• Create new menus based on Japanese traditional cuisine and Yakiniku.
• Manage overall hygiene in the kitchen.
• Manage stocks (especially meat).
• Handle costing, including dealing with suppliers.
• Work flexibly depending on restaurant situation, including working on weekends and PH.
• Hire and train other chefs, as well as supervising them.
• Handle pressure situation.