HEAD COOK

Job Description

Duties & Responsibilities

• Lead and supervise the kitchen team, including Line Cooks and Kitchen Helpers.
• Assign daily tasks and ensure smooth kitchen operations.
• Prepare and cook food according to standardized recipes and company standards.
• Ensure consistency in taste, quality, portioning, and presentation.
• Prepare sauces, ingredients, and other kitchen requirements.
• Monitor food preparation and cooking procedures to ensure proper quality.
• Ensure proper handling, storage, and labeling of food items.
• Implement FIFO and monitor food freshness and expiration dates.
• Monitor kitchen inventory and coordinate with the OIC/Management regarding stocks and replenishment.
• Minimize food waste and control unnecessary food costs.
• Ensure cleanliness, sanitation, and proper organization of the kitchen.
• Ensure all kitchen staff follow food safety and sanitation procedures.
• Train and guide new kitchen employees on recipes, procedures, and kitchen standards.
• Monitor kitchen equipment and immediately report any malfunction or maintenance concerns.
• Maintain proper preparation and cooking schedules, especially during peak hours.
• Handle kitchen concerns and resolve operational issues promptly.
• Coordinate with the Dining Station/OIC to ensure timely preparation and service of orders.
• Perform other duties related to kitchen operations as assigned by Management.

Qualifications & Skills

• Proven experience as a Head Cook, Sous Chef, Senior Cook, or similar position.
• Strong cooking and food preparation skills.
• Knowledge of Japanese cuisine is an advantage.
• Excellent knife handling and kitchen skills.
• Knowledgeable in food safety, sanitation, and proper food handling.
• Familiar with standardized recipes, portion control, and food costing.
• Knowledge of FIFO, inventory monitoring, and proper food storage.
• Strong leadership and team management skills.
• Able to train and supervise kitchen staff.
• Good communication and coordination skills.
• Strong time management and multitasking abilities.
• Good problem-solving and decision-making skills.
• Able to work under pressure in a fast-paced restaurant environment.
• Responsible, organized, hardworking, and detail-oriented.
• Willing to work on weekends and holidays.
• Physically fit and able to stand for extended periods.