Executive Chef Japanese Cuisine - New YorkTable One Hospitality New York - Kin Gin - 107 Rivington Street, New York, NY 10002
Job Summary :
We are seeking an experienced Executive Chef specializing in Japanese cuisine to join our team. As the Executive Chef, you will be responsible for overseeing all aspects of the kitchen operations, menu development, and ensuring the highest standards of food quality and presentation.
You will also lead a team of talented chefs, sous chefs, and kitchen staff, ensuring effective communication and collaboration.
Qualifications :
- Proven experience as an Executive Chef or similar role, preferably in Japanese cuisine.
- In-depth knowledge of Japanese culinary techniques, ingredients, and traditions.
- Strong leadership skills with the ability to inspire and motivate a team.
- Excellent organizational and time management skills.
- Solid understanding of food safety and sanitation guidelines.
- Ability to create and develop innovative and authentic Japanese dishes.
- Exceptional attention to detail and a passion for culinary excellence.
- Effective communication and interpersonal skills.
- Ability to thrive in a fast-paced, high-pressure environment.
- Culinary degree or relevant certification is a plus.
Responsibilities :
- Oversee and manage the entire kitchen operations, including food preparation, cooking, and plating.
- Develop and update the menu, ensuring the inclusion of a diverse range of high-quality Japanese dishes.
- Ensure consistency in the taste, presentation, and portioning of all dishes.
- Train, mentor, and supervise the culinary team, fostering a positive work environment.
- Collaborate with the management team to ensure the smooth running of the restaurant.
- Monitor inventory levels and order ingredients and supplies as needed.
- Adhere to food safety and sanitation standards, ensuring compliance with local health regulations.
- Stay updated with industry trends and incorporate new techniques and ingredients into the menu.
- Maintain a clean and organized kitchen, adhering to hygiene and safety standards.
- Manage food costs, portion controls, and waste reduction efforts.
- Perform other duties as assigned by the management.
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