Role Objective

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  Manage assigned kitchen operation as an independent profit center.

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  Ensure maximum guest satisfaction consistent with Solaire standards.

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  Plan, organize, direct, and control kitchen operations and administration.

Experience Required

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  Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.

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  Expertise in food product quality, presentation, preparation, menu concept, and design.

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  Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).

Overall Job Responsibilities

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  Manage kitchen efficiently according to concept statement.

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  Provide courteous, professional, and flexible service.

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  Assign responsibilities to subordinates, implement multitasking, and monitor performance.

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  Be hands‑on and present in operations.

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  Implement flexible scheduling based on business needs.

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  Control requisition, storage, and use of equipment and supplies.

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  Conduct daily pre‑shift briefings.

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  Liaise with Food & Beverage Department for operations and quality control.

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  Work with Executive Steward and Hygiene Manager to maintain hygiene and food safety standards.

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  Comply with food safety, fire safety, and occupational safety requirements.

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  Develop standard recipes to maintain acceptable food cost.

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  Achieve monthly forecasted food cost.

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  Control operating expenses and payroll through efficient workforce utilization.

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  Cooperate with other F&B outlets to maximize resources.

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  Prepare and update Departmental Operations Manuals annually.

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  Maintain daily log sheets and attend operational meetings.

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  Plan weekly roster and work schedules.

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  Identify training needs and implement training programs.

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  Ensure employees provide professional service at all times.

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  Conduct annual performance appraisals.

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  Hold regular trainings and taste panels.

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  Plan and execute promotions with F&B Department.

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  Ensure outlet cleanliness and organization (front and back of house).

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  Enforce cleaning schedules with stewards and chefs.

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  Coordinate repair and maintenance of kitchen and equipment.

Requirements

Experience Required

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  Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.

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  Expertise in food product quality, presentation, preparation, menu concept, and design.

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  Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).

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  Strong leadership and interpersonal skills.

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  Knowledgeable in food safety standards (HACCP / ISO22000).

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  Ability to analyze production reports and maintain accurate statistics.

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  Advanced cooking skills; adaptable to change; able to work under pressure.

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  Strong financial knowledge in food and beverage operations.