Job Description
Manage assigned kitchen operation as an independent profit center.
Ensure maximum guest satisfaction consistent with Solaire standards.
Plan, organize, direct, and control kitchen operations and administration.
Experience Required
- Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.
- Expertise in food product quality, presentation, preparation, menu concept, and design.
- Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).
- Strong leadership and interpersonal skills.
- Knowledgeable in food safety standards (HACCP / ISO22000).
- Ability to analyze production reports and maintain accurate statistics.
- Advanced cooking skills; adaptable to change; able to work under pressure.
- Strong financial knowledge in food and beverage operations.