About

Leading the kitchen team in the meticulous preparation and presentation of Japanese dishes, with a focus on wok and sushi. Demonstrating exceptional skills in Asian and Chinese cuisine, ensuring each dish embodies authenticity and excellence.

Collaborating with the head chef to create new and exciting menu items. Assisting in strategic menu planning and contributing creative ideas to keep offerings fresh and appealing. Executing fusion dishes that blend various cuisines for unique culinary experiences

Maintaining strict compliance with food safety and hygiene standards to ensure a safe kitchen environment. Upholding high standards of food quality and presentation for every dish, with proper storage, accurate labeling, and timely ingredient rotation to maintain freshness and minimize waste.

Training and mentoring junior kitchen staff to develop their culinary skills and ensure consistent, high-quality output. Coordinating and supervising kitchen staff activities for smooth and efficient daily operations, especially during peak hours to ensure efficiency and timely service.

Managing inventory, supply orders, and controlling food costs to ensure seamless kitchen operations. Monitoring kitchen inventory rigorously, implementing waste control strategies, and optimizing resource usage for efficient and sustainable kitchen management.

Ensuring timely and efficient food service to maintain high levels of customer satisfaction. Upholding a clean and well-organized kitchen environment, adhering to the highest cleanliness and hygiene standards to deliver an exceptional dining experience.