Key Responsibilities
- Lead daily kitchen operations of the Japanese specialty restaurant, ensuring authentic preparation, presentation, and consistency.
- Develop, execute, and maintain menus reflecting traditional and contemporary Japanese cuisine, respecting seasonality, balance, and technique.
- Play a key role in pre-opening activities, including kitchen setup, SOP implementation, equipment testing, recipe standardization, and trial runs.
- Recruit, train, and develop the culinary team, ensuring strong technical skills and understanding of Japanese cooking fundamentals.
- Ensure compliance with IHG brand standards, LQA, HACCP, and local health regulations.
- Control food cost, labor cost, portioning, wastage, and inventory within approved budgets.
- Work closely with Procurement to source appropriate Japanese ingredients and approved alternatives.
- Collaborate with the Executive Chef on menu engineering, promotions, seasonal offerings, and special events.
- Maintain high standards of cleanliness, organization, and safety in all kitchen areas.
- Act as a culinary ambassador for the Japanese restaurant, supporting guest engagement and live-counter experiences where applicable.
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