As Chef de Cuisine of Roku Restaurant you will lead the kitchen team and uphold uncompromising standards of culinary excellence efficiency and innovation This role demands strong handson leadership in daily operations paired with decisive administrative oversight to ensure a smooth and consistent workflow You will work closely with the Main Production Kitchen to guarantee quality consistency and operational precisiondriving continuous improvement securing a steady supply of topquality ingredients ensuring seamless preparationtoservice execution and delivering a guest experience that reflects authentic Japanese technique with modern refinement Your daily tasks Oversee all culinary operations ensuring the consistent execution of Rokus six signature cooking techniques Develop refine and innovate dishes that preserve traditional Japanese flavors while integrating modern creativity Source and select premium local and imported ingredients maintaining authenticity and superior quality Orchestrate all kitchen stationssushi robata tempura and pastryensuring each dish meets ROKUs exacting standards for flavor texture and presentation Lead daily preservice tastings and lineups providing realtime coaching to guarantee consistency Uphold rigorous Japanese sanitation practices HACCP guidelines and local health codes Design and deliver skillspecific training eg knife kata fish butchery dashi fundamentals Foster open communication and collaborative problemsolving with FrontofHouse FOH leadership to ensure seamless guest experiences Develop seasonal menus and omakase experiences that drive revenue meet food cost targets and showcase sustainable sourcing Generate weekly labor schedules inventory reports and production sheets monitor variances and implement corrective actions Oversee supplier relationships ordering and receiving in concert with the Main Production Kitchen to maximize quality and control spending Foster and maintain collaborative working relationships across all culinary and interdepartmental teams Assist the Executive ChefExecutive Sous Chef in developing structured training programs and materials in line with brand guidelines focusing on stewarding and FB operational staff Conduct daily team briefings and meetings to align goals service expectations and performance Supervise kitchen employees closely ensuring compliance with SOPs hygiene grooming standards and all applicable hotel and legal regulations Actively support recruitment onboarding and continual development of kitchen staff ensuring a pipeline of talent through coaching mentoring and feedback sessions
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