With the rapid expansion of OUE Restaurants’ portfolio of fine dining and mass-market brands in Singapore and overseas, we are on the lookout for individuals who are excited about hospitality and lifestyle and champion sustainable concepts.
As part of an exciting chapter of overseas expansion in Japan, we’re seeking an experienced Chef de Cuisine to lead our culinary operations. The ideal candidate will have a strong background in local and Asian cuisine, with the creativity and leadership to bring our brand’s vision to life in a new market.
Responsibilities:
- Manage day to day operations of the kitchen
- Ensure the preparation and presentation of all menu items align with established recipes and quality standards
- Monitor and maintain profitability by controlling food costs and minimizing waste
- Adhere to local food safety sanitation regulations
- Provide leadership training, and supervision to the kitchen staff to ensure that they are properly trained and equipped to perform their job functions effectively
- Support training and quality assurance initiatives to enhance team knowledge in areas such as quality control, safety, sanitation and cost control
- Collaborate with the General Manager on culinary matters related to the brand.
- Offer critical advice on culinary directions for local and international markets
- Work closely with internal teams and departments, such as Operations and Marketing to explore F&B trends innovations and food supplies
- Develop creative recipes and techniques that meet high quality standards
- Be accountable for overall food costs, kitchen supplies, energy costs and utensils within the assigned section
- Develop and implement policies and procedures to ensure food quality and efficient kitchen operations within budgeted cost goals
- Maintain kitchen equipment in proper operational condition with regular cleaning maintenance
- Attend management meetings, participate in menu and costing reviews, and engage operational reviews
- Any other duties as assigned by the management or your manager
Requirements
- Minimum 10 years of professional culinary experience
- Strong background in local and Asian cuisines
- Experiencein menu development and kitchen operations
- Ability to train, inspire, and manage a multicultural team
- Willingness to relocate to Japan (Tokyo)
- Excellent communication and organizational skills
- Strong understanding of food safety and hygiene standards