Overseeing the culinary operation of Syun, our Premier Japanese Dining restaurant, as well as the Casual Japanese restaurant.
Responsible for all aspect of leading the Japanese restaurant Culinary Teams, including developing new Promotions, Strategic Menu Planning, Food Cost Compliance, Product Sourcing, Human Capital Management strategies planning, make Data analytical decisions and liaise with celebrity chefs - compiling and consolidating of project proposals
Ensure the quality and freshness of food, coordinate NEA compliance efforts, coordinate financial compliance efforts, inspecting kitchen & equipment for cleanliness and monitoring sanitation policies
Monitors and ensures the food cost and the labour cost is within the targets set
Train the Culinary team and provide guidance as needed
Assist with key chefs recruitment
Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
Observes and evaluates chefs performances and devise methods to enhance efficiency with maximum productivity
Drive for productivity and continuous improvement through the technology and market trend
Requirements
Diploma or professional certificate in Culinary
Minimum 8 years experience in F&B industry, preferred in Japanese Michelin Restaurants
Excellent knowledge of Japanese cuisine for creation of indulgent omakase and Izakaya menus
Good interpersonal and communication skills
Able to perform shift work, weekends and public holidays.
