Head Chef - Japanese Cuisine

Professional- experiences 3- to- 5- years
Minimum of 5 years experience as Head Chef in hotels, restaurants, caf- shops,etc.
Must have comprehensive knowledge in competency and creativity
Must be able to deal with quality control, and production control

- - Chef- will- strive- to- go- above- and- beyond- guest- expectation- in- order- to have- return- guest
- - Good- attitude,- proactive- and- reliable
- - Able- to- direct- and- guide- your- team- of- chefs- in- providing- a- consistently high- quality- of- food
- - Always- looking- for- improvements- in- all- aspects- of- the- operation
- - Can- develop- and- identify- new- products- and- equipment,- to- improve- the production- of- the- restaurant.
- - Have- the- ability- to- develop- and- define- quality- standards- of- food preparation- and- presentation- of- the- food - - To- encourage- staff- participation- while- setting- expectation- for- job performance-
- - Work- very- closely- with- the- restaurant- managers- (- planning- &- strategy)
- - To- be- able- to- schedule- his- staff- according- to- business- and- to- ensures smooth- and- efficient- operations- on- a- continual- basis
- - Knowledge- of- HACCP- required- and- ensure- high- standard- of- hygiene- and work- methods- are- met- - - Controls- food- and- labor- costs- on- a- continual- basis- within- approved budgetary- controls. - - Overall- to- be- able- to- have- good- communicate- with- the- Ex.- Sous- or- Ex.