Executive Chef

1 month ago

Box Hill North, Victoria, Australia KATORI JAPANESE Full time
About Katori Japanese

Katori Japanese is a renowned Japanese dining establishment, specializing in traditional Japanese BBQ and other classic Japanese cuisines. Our restaurant is committed to providing a refined dining experience that combines traditional Japanese culinary techniques with modern interpretations.

Job Summary

We are seeking an experienced Chef to join our team in creating and executing dishes that showcase our premium Japanese BBQ and traditional culinary offerings. This role is essential for ensuring consistent quality, innovating with fresh, seasonal ingredients, and upholding Katori Japanese's reputation for delivering an exceptional dining experience.

Key Responsibilities
  • Develop and plan innovative menus that align with Katori Japanese's emphasis on traditional Japanese cuisine and seasonal ingredients, ensuring a balance between authenticity and modern culinary trends.
  • Assist the head chef in adjusting menu offerings based on seasonal availability, customer preferences, and emerging culinary trends, maintaining the restaurant's unique appeal.
  • Estimate and manage food and labor costs, ensuring the efficient allocation of resources while maintaining high-quality standards.
  • Collaborate with suppliers to source the finest ingredients, ensuring the best value for the restaurant.
  • Oversee the preparation and presentation of all dishes, ensuring they meet Katori Japanese's high standards for quality, taste, and visual appeal.
  • Implement and monitor procedures to maintain consistency in food quality across all stages of preparation and service.
  • Communicate effectively with the head chef and other kitchen team members to address and resolve any food preparation or service-related issues.
  • Provide hands-on training and mentorship to kitchen staff, sharing advanced techniques and guiding them in the preparation of traditional Japanese dishes.
  • Maintain high standards in cooking procedures and kitchen operations, ensuring excellence in every aspect of food preparation and service.
  • Enforce strict hygiene and safety regulations within the kitchen, ensuring compliance with all relevant health and safety standards.
  • Regularly review and update hygiene practices to align with best practices and regulatory requirements.
  • Participate in the recruitment and training of kitchen staff, ensuring that all team members possess the skills and knowledge necessary to support the restaurant's operations.
  • Encourage professional growth and development within the team, fostering a positive and productive work environment.
  • Implement techniques for the proper preservation and storage of food, ensuring freshness and minimizing waste.
  • Plan and coordinate the overall kitchen operations, ensuring smooth and efficient service during peak hours while maintaining Katori Japanese's reputation for excellence.
  • Stay updated on current culinary trends and techniques in modern Asian cuisine.
  • Work closely with the restaurant management team to achieve financial and operational goals.
  • Collaborate with front-of-house staff to ensure seamless service and customer satisfaction.
Requirements
  • Certificate IV in Commercial Cookery or higher, or a related qualification in hospitality
  • Minimum of 2 years as a Chef in a Japanese Cuisine Restaurant
  • In-depth knowledge of both traditional and contemporary Japanese culinary practices.
  • Strong communication and management skills, with the ability to lead and motivate a team.
  • A collaborative and proactive attitude, working effectively with other chefs within the team.
  • Proven experience in leadership and team management within a kitchen environment.
  • Demonstrated ability to innovate and develop new dishes that align with the restaurant's culinary focus.
  • Experience in upholding high standards of food quality and presentation.
  • Solid understanding of sanitation and food safety regulations.
  • Experience in managing kitchen budgets and controlling operational costs.
  • Ability to interpret and respond to customer preferences and feedback to enhance the dining experience.

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