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Head Chef (Japanese Cuisine)

United States, New York · Job Posted May 27, 2026
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Job Responsibility

  • Ensures that the department provides the highest food quality consistent with cost control and profitability margins
  • hence maximise guest satisfaction and food profitability
  • Ensures the highest food quality appropriate to the market
  • Adheres to company's standards of food quality, preparation, recipes, and presentation
  • Ensures proper staffing and adequate supplies for all stations
  • Supervises the proper set-up of each item on menus and insures their readiness
  • Oversees the seasonings, portions, and appearance of food service in the operation
  • Stores unused food properly to minimise waste and maximise quality
  • Assists in budgetary and payroll expense control as required
  • Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained
  • Assures proper safety, hygiene, and sanitation practices are followed
  • Responsible for in checking and ordering fresh products and dry storage items required for the kitchen
  • Confers closely and regularly with the General Manager or Executive Chef
  • Suggests changes to menus, to reflect local, seasonal and national trends
  • Assures proper safety, hygiene and sanitation practices are followed
  • Ensure cleaning check list are signed off on daily basis

Requirements

  • Japanese Kitchen Experience
  • 4-5 years of experience as a Sushi Chef
  • 2 - 4 years' experience
  • Fire Risk Assessments
  • Health & Safety
  • HAS standards
  • COSHH
  • Ability to communicate with customers and peers with a friendly and positive attitude
  • Demonstrated organizational, coordinating skills
  • Self-motivated and flexible
  • Good organisational skills

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