Head of Chef (Teppanyaki)

Head of Chef

• Monitor food quality and presentation
• Implement cost control methods and optimize menu mix
• Analyze sales reports and forecast business trends
• Collaborate with Purchasing Committee on raw product usage

Leadership

• Lead and develop kitchen team, including training and performance management
• Ensure staff development and succession planning
• Maintain equipment and ensure food safety and hygiene standards

Compliance

• Knowledge of local food service and labor laws
• Ensure compliance with company policies and procedures

Requirements

• 8-10 years F&B experience, with at least 3 years in a senior role
• Proven track record of culinary excellence, menu innovation, and team leadership
• Strong leadership, communication, and problem‑solving skills
• Culinary Degree/Diploma or equivalent
<...