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    Executive Sous Chef - Singapore - GREEN FOLIUM INTERNATIONAL PTE. LTD.

    GREEN FOLIUM INTERNATIONAL PTE. LTD.
    GREEN FOLIUM INTERNATIONAL PTE. LTD. Singapore

    5 days ago

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    Description
    Roles & Responsibilities

    As a head chef in a Japanese café, your roles and responsibilities would typically include:

    1. Menu Development: Designing a menu that reflects Japanese cuisine while considering customer preferences, seasonal ingredients, and budget constraints.
    2. Food Preparation and Cooking: Overseeing the preparation and cooking of Japanese dishes, ensuring consistency, quality, and adherence to traditional recipes or your own creative variations.
    3. Kitchen Management: Managing the kitchen staff, including hiring, training, scheduling, and supervising cooks, kitchen assistants, and dishwashers.
    4. Quality Control: Maintaining high standards of food quality, presentation, and taste, conducting regular inspections, and addressing any issues promptly.
    5. Inventory Management: Monitoring inventory levels of food and supplies, ordering ingredients as needed, and minimizing waste to control costs.
    6. Food Safety and Hygiene: Ensuring compliance with food safety regulations and maintaining a clean and organized kitchen environment to prevent contamination and ensure the safety of customers and staff.
    7. Cost Control and Budgeting: Managing food and labor costs effectively, implementing cost-saving measures without compromising quality, and achieving profitability targets.
    8. Collaboration with Management: Working closely with café management to develop strategies for business growth, marketing initiatives, and customer satisfaction.
    9. Customer Service: Engaging with customers, addressing their inquiries and feedback, and ensuring a positive dining experience.
    10. Continuous Improvement: Keeping up-to-date with trends in Japanese cuisine, experimenting with new recipes and techniques, and striving for continuous improvement in food quality and service.
    11. Cultural Knowledge: Having a deep understanding of Japanese culinary traditions, including cooking techniques, ingredients, and cultural significance, to authentically represent Japanese cuisine.
    12. Creativity and Innovation: Bringing creativity and innovation to menu development and cooking techniques while respecting the authenticity of Japanese cuisine.
    13. Leadership: Providing leadership and motivation to kitchen staff, fostering a positive work environment, and encouraging teamwork and collaboration.
    14. Adaptability: Being flexible and adaptable to changes in customer preferences, seasonal availability of ingredients, and operational requirements.
    15. Problem-Solving: Effectively addressing any challenges or issues that arise in the kitchen, such as equipment malfunctions, staff shortages, or customer complaints.
    Tell employers what skills you have

    Recipes
    Menu Development
    Leadership
    Ingredients
    Quality Control
    Food Safety
    Cooking
    Food Quality
    Inventory
    Inventory Management
    Budgeting
    Customer Satisfaction
    Customer Service
    Cost Control
    Japanese
    Kitchen Management
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