Our client: 

Is one of the fastest-growing Japanese restaurants in the region. They serve up wholesome authentic Japanese cuisine to be experienced in a casual setting.

About the role: 

As an executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. 

Responsibilities: 

• Responsible for recipe creation and menu innovation. 
• Plan and price menu items, orders supply, and keep records and accounts. 
• Demonstrate new cooking techniques and equipment to staff. 
• To oversee the implementation of the venue specific cuisine. 
• Responsible and accountable for the kitchen team and the relationship between the front and back of the venue. 
• Responsible for the menu and its execution. 
• To coordinate and supervise the preparation, presentation, and service of food products to ensure highest quality always. 
• To develop and implement formal training plans for kitchen personnel.
• To supervise and coordinate pricing and preparation of menus, by taking into consideration such factors as: o Local requirements: Market needs, Competition, Trends, Potential costs, Availability of food products, Merchandising and promotions and Perform other duties as assigned by Management.