Job Responsibilities:
- Provide staff training to develop a professional and motivated team, coordinating the workflow of all kitchen staff.
- Execute management tasks such as kitchen scheduling, daily inventory management, menu/recipe design, cost control, and achieving targets.
- Cook meals and ensure high standards of food quality, while developing new dishes and menus.
- Establish and maintain high standards of kitchen hygiene and cleanliness.
- Inspect kitchen supplies, equipment, and work areas to ensure compliance with established standards.
- 5-7 years of experience in teppanyaki and food management team roles.
- Energetic, passionate, responsible, with good communication skills, proactive, detail-oriented, leadership ability, and awareness of cost control and hygiene.
- Native Japanese and Good Command of spoken english