Executive Chef - Soho House Tokyo at Soho House & Co.

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Full Time

Start Date

Immediate

Expiry Date

19 Feb, 26

Salary

0.0

Posted On

21 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Team Leadership, Food Safety, Hygiene Practices, Training, Cost Management, Event Planning, Equipment Maintenance, Operational Management, Staff Development, Positive Work Environment, Performance Monitoring, Culinary Skills, Sanitation Standards, Proactive Improvement

Industry

Hospitality

Description

Who We Are… We are a collection of members' clubs, restaurants, hotels and cinemas, catering to those in the film, media, fashion and creative industries. The company has unique ventures throughout the UK, USA, Canada, Europe and Asia, with new openings planned globally. Soho House is a space for its diverse membership and teams to connect, grow, have fun and make an impact. Opportunities for all… Soho House was created to bring diverse communities of people together, and we take the same approach when building our teams. We thrive on differences and believe it is critical to our success as a global company. Soho House is proud to be an equal opportunity workplace that seeks to recruit, develop and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business. Job Purpose: Responsible for the consistent preparation and quality of the food offering within the House. Additionally, to ensure the smooth running of the kitchens and managing areas of profit, stock, wastage, hygiene practices and training within the kitchens. Main Duties: Technical To plan and direct food preparation across all kitchens. To review manning levels to ensure that member experience, operational needs and financial objectives are met. To work with the Executive Chef, Asia on menu development, maintaining updated and accurate costings of all dishes prepared and sold in the House. To create menus for Private and Member events. To support with any off-site Pop Up or promotional events. To ensure compliance with food handling and sanitation standards and maintaining the highest food hygiene rating possible. To ensure all equipment in the kitchen is properly maintained and in working order, and reporting any failures to the Chief Engineer in a timely manner. To work with external Stewarding agency to ensure coverage and quality of work. Leadership To train, develop and motivate the chefs to meet and exceed food preparation standards. To teach preparation according to defined standards and adopt a pro-active approach to constantly improving the food offering and ensuring food safety standards. To provide a positive working environment, demonstrating a dedicated and professional approach to management, with a focus on team retention and development. To provide direction to Senior Sous Chef and Pastry Chef for all the day to day running of the Kitchens. To provide Senior Sous Chef and Pastry Chef with guidance on setting standards, performance goals and monitoring performance. To be responsible for any Apprentices or Trainees ensuring all standards and learning objectives are achieved. To lead, promote and encourage participation in Cook House and relevant Learning and Development initiatives. To ensure all Chefs have completed the relevant Food Safety qualifications, based on local requirements.

Responsibilities

The Executive Chef is responsible for the consistent preparation and quality of food offerings within the House, ensuring smooth kitchen operations and managing profit, stock, and hygiene practices. This role also involves training and developing kitchen staff to meet food preparation standards and compliance with food safety regulations.