Duties And Responsibilities
As Chef de Cuisine at Byakko, I will assume full responsibility for the efficient operation in the following areas:
* Lead and inspire kitchen staff in creating culinary masterpieces, design menus, hire and train kitchen personnel, collaborate with management, and optimize productivity.
* Create and maintain authentic Japanese menus including sushi, sashimi, kaiseki, tempura, robatayaki, ramen, and teppanyaki.
* Innovate seasonal dishes using traditional techniques with a modern touch.
* Prepare a variety of meats, seafood, poultry, vegetables, and other food items using various kitchen equipment.
* Ensure 100% responsibility for the quality of all served products.
* Check incoming produce to ensure compliance with order sheets, receiving records, and purchasing specifications.
* Follow standard portion sizes, cooking methods, quality standards, and kitchen guidelines consistently.
* Maintain proper plate presentation and garnishing for all dishes.
* Assist in controlling the operational budget to maximize profitability.
* Record guest complaints, requests, and solutions, and report them to the Executive Chef or Sous Chef.
* Adhere to Six Senses’ policies on fire safety, hygiene, and safety protocols.
* Keep all equipment and work areas clean and in good condition.
* Uphold Six Senses standards of service and operation, maintaining and exceeding performance benchmarks.
* Strictly follow LQA standards and guest feedback protocols.
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