Duties And Responsibilities
As Chef de Cuisine Byakko, I will assume full responsibility for the efficient operation in the following:
* We are looking for an admirable chef de cuisine to lead and inspire our kitchen hosts in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen hosts, collaborating with restaurant management, optimizing host productivity
* Create and maintain authentic Japanese menus including sushi, sashimi, kaiseki, tempura, robatayaki, ramen, and teppanyaki as applicable.
* Innovate seasonal dishes using traditional techniques with a modern touch
* Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
* Assume 100% responsibility for quality of products served.
* Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
* Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
* Follows proper plate presentation and garnish set up for all dishes.
* Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
* Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef.
* Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
* Ensures all equipment and working area are kept clean and in good working condition.
* Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
* Strictly adhere to LQA standards and guest comments.
Qualifications
* Proven experience as a Japanese Chef de Cuisine or Executive Japanese Chef
* Extensive knowledge of traditional and contemporary Japanese cooking methods and ingredients.
* Formal culinary training, preferably from a Japanese culinary school or equivalent experience.
* Fluent in English or French
* European or Swiss passport
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