head chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Supervision 3-4 people Experience and specialization Cuisine specialties Japanese cuisine Food specialties Fish and seafood

The Head Chef is responsible for managing kitchen operations, including menu planning, cost analysis, and inventory management. They supervise kitchen staff, create new recipes, and ensure high-quality food preparation and presentation.

Candidates must have a secondary school graduation certificate and at least 5 years of experience. Specialization in Japanese cuisine and seafood is required.

• Food safetyPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Management
• Inventory Control
• Staff Training
• Japanese Cuisine
• Seafood Preparation
• Recipe Creation
• Kitchen Management
• Food Safety
• Garnishing
• Staff Supervision

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

High school

Minimum experience

5+ years

Apply by

Sep 19, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level