Executive Chef

at  Daikan

Daikan, a leading Japanese cuisine restaurant, seeking an experienced and talented Executive Chef to join our team.
Reporting to the COO and Executive Director, an Executive Chef is responsible for overseeing and managing all aspects of the kitchen operations in the restaurant. The role involves leading a team of chefs, cooks, and kitchen staff to ensure the consistent delivery of high-quality food, exceptional guest experiences, and effective kitchen management. The Executive Chef plays a critical role in menu development, food preparation, team leadership, and maintaining a safe and efficient culinary environment

REQUIREMENTS

• Proven experience as an Executive Chef or similar role in a high-volume culinary environment
• In-depth knowledge of food preparation and cooking techniques
• Strong leadership and team management skills
• Exceptional creativity and the ability to showcase culinary expertise
• Excellent organizational skills and attention to detail
• Ability to thrive in a fast-paced, deadline-driven environment
• Excellent communication and interpersonal skills

• Menu Development and Innovation: Create and update the restaurant’s menu offerings to reflect seasonal ingredients and current culinary trends. Develop new dishes that cater to customer preferences and dietary requirements. Innovate and introduce unique culinary concepts to enhance the restaurant’s reputation.
• Food Quality and Presentation: Ensure consistent and high quality preparation of all dishes according to the established standards. Oversee food presentation to ensure it aligns with the restaurant’s aesthetics and brand. Maintain a strong focus on flavour profiles, textures and visual appeal of each dish.
• Kitchen Management and Operations: Manage kitchen staff, including hiring in coordination with HR, training and performance evaluation. Establish efficient workflows to optimise kitchen operations and minimise the wait times. Maintain the cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Inventory and Cost Control: Monitor and manage inventory levels to minimize waste and control costs. Implement cost-effective sourcing strategies for ingredients without compromising quality. Analyse food and beverage costs, and implement measures to improve profitability.
• Event Planning and Special Menus: Plan and execute special events, private dining experiences, and catering services. Create customized menus for special occasions, taking into consideration dietary restrictions and guest preferences.
• Vendor and Supplier Relationships: Build and maintain strong relationships with suppliers to ensure reliable and quality ingredient deliveries.
• Customer Satisfaction: Regularly interact with guests to gather feedback and ensure their dining expectations are met. Address customer concerns promptly and professionally to enhance guest satisfaction.
• Continuous Improvement: Continuously seek opportunities for process improvement in kitchen operations and menu offerings. Stay updated on culinary trends, new techniques, and industry best practices.
• Team Leadership and Training: Provide leadership and direction to kitchen staff, fostering a positive and collaborative work environment. Conduct training sessions to enhance culinary skills, food safety practices, and teamwork. Inspire and motivate the team to consistently deliver high-quality food and service.