Kitchen Manager

- Assist the Corporate Chef in implementing the standards of food – proper specifications of
ingredients (size of cut, slice, portion size), food preparation, food temperature and handling,
plating and other standards related to food.
- Assist in hiring, training and deployment of new hires for each branch of the business
- Perform research and development of food items required for each brand that may be scheduled
and/or seasonal depending on the demand of the business and assist in the costing of approved
food items
- Conduct periodic quality checks on branches to ensure compliance with food safety procedures,
implementation of standards and uphold high quality food service
- Assist in maintaining branch kitchen equipment requirement by communicating with branch
supervisors and suppliers vice versa.
- Assist the Corporate Chef in planning weekly, monthly and yearly promotional and seasonal
menus for each brand of the business
- Assist the Corporate Chef in staff evaluation and performance review
- Perform other tasks related to food preparation and training

Qualifications:
- Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
- Hands-on experience with planning menus and ordering ingredients
- Knowledge of a wide range of recipes, creative and innovative
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills
- Familiarity or proven skills in food costing
- Certification from a culinary school or degree in Restaurant Management is a plus
- Specializes in Japanese and Asian Cuisine