Japanese Cuisine Chef

Core objectives include: Plan menus, estimate food and labor costs, and place orders for food supplies. Monitor the quality of dishes at all stages of preparation and presentation. Discuss food preparation issues with managers, dietitians, and other staff members. Requisitions food, kitchen supplies, and equipment. Demonstrates techniques to cooks and advises them on cooking procedures. Prepares and cooks food. Portions food, adds gravies, sauces, and garnishes. Explains and enforces hygiene regulations. May freeze and preserve foods. Manage all stock and do stocktakes. Make Rosters every week. The above list is not exhaustive, and the role may change to meet the overall objectives of the company. Other Duties: Fulfil other duties as required by management and other department personnel. Professional approach. Ability to work under pressure. Organizational and time management skills. Excellent attention to detail. Desired Competencies: Analytical thinking. Initiative. Business awareness. Tenacity. Strategic thinking. Positive approach to change. Person Specification: Skills & competencies: The candidate must have at least three years of relevant work experience or qualifications such as a Diploma in cookery. Customer service focused: committed to providing exceptional customer service across all channels – written, phone, and face to face. Communication: the ability to communicate clearly and concisely, varying communication style depending upon the audience. Attention to detail: excellent attention to detail and written skills when communicating with others, both internally and externally. Commerciality: ability to apply knowledge in a practical, commercial manner. Teamwork: willingness to assist and support others as required and get on with team members. Time management/organization: accomplish objectives effectively within the time frame given and carry out administrative duties within the portfolio in an efficient and timely manner. #J-18808-Ljbffr