We are looking for an experienced and visionary
Executive Chef
to lead our culinary team. You will oversee all food production, ensure top-tier dish quality, manage kitchen budgets, and foster a professional, high-standard kitchen culture.
Culinary Management:
Design creative menus, standardise recipes, and maintain exceptional food quality and presentation standards.
Staff Leadership:
Hire, train, mentor, and schedule kitchen staff, including sous chefs and line cooks.
Cost & Financial Control:
Manage food and labor costs, control inventory, order supplies strategically, and operate within the department budget.
Safety & Compliance:
Enforce strict health, sanitation, and safety regulations (such as local food safety and hygiene standards) across all kitchen areas.
Operations Oversight:
Coordinate with front-of-house management, vendors, and suppliers to ensure smooth daily service
- At least 15 years working experience with Japanese & Korean Cuisine.