Chef de Cuisine (Japanese Cuisine)

Role Objective Manage assigned kitchen operation as an independent profit center. Ensure maximum guest satisfaction consistent with Solaire standards. Plan, organize, direct, and control kitchen operations and administration. Experience Required Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets. Expertise in food product quality, presentation, preparation, menu concept, and design. Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura). Overall Job Responsibilities Manage kitchen efficiently according to concept statement. Provide courteous, professional, and flexible service. Assign responsibilities to subordinates, implement multitasking, and monitor performance. Be hands‑on and present in operations. Implement flexible scheduling based on business needs. Control requisition, storage, and use of equipment and supplies. Conduct daily pre‑shift briefings. Liaise with Food & Beverage Department for operations and quality control. Work with Executive Steward and Hygiene Manager to maintain hygiene and food safety standards. Comply with food safety, fire safety, and occupational safety requirements. Develop standard recipes to maintain acceptable food cost. Achieve monthly forecasted food cost. Control operating expenses and payroll through efficient workforce utilization. Cooperate with other F&B outlets to maximize resources. Prepare and update Departmental Operations Manuals annually. Maintain daily log sheets and attend operational meetings. Plan weekly roster and work schedules. Identify training needs and implement training programs. Ensure employees provide professional service at all times. Conduct annual performance appraisals. Hold regular trainings and taste panels. Plan and execute promotions with F&B Department. Ensure outlet cleanliness and organization (front and back of house). Enforce cleaning schedules with stewards and chefs. Coordinate repair and maintenance of kitchen and equipment. Requirements Experience Required Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets. Expertise in food product quality, presentation, preparation, menu concept, and design. Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura). Strong leadership and interpersonal skills. Knowledgeable in food safety standards (HACCP / ISO22000). Ability to analyze production reports and maintain accurate statistics. Advanced cooking skills; adaptable to change; able to work under pressure. Strong financial knowledge in food and beverage operations.