- Assist the (Japanese Chef) Head Chef in daily kitchen operations.
- Supervise and train kitchen staff.
- Ensure all dishes are prepared to the highest standards.
- Manage inventory and order supplies as needed.
- Develop new menu items in collaboration with the Head Chef.
- Maintain a clean and organized kitchen environment.
- Ensure compliance with food safety and hygiene regulations.
- Monitor food quality and presentation.
- Assist in planning and executing special events and catering.
- Handle customer feedback and resolve any issues promptly.
- Work closely with the front-of-house team to ensure smooth service.
- Manage kitchen schedules and staff rotations.
- Conduct regular kitchen inspections and audits.
- Assist in budget management and cost control.
- Stay updated on industry trends and new culinary techniques.
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