Head of Chef (Teppanyaki)

Requirements

• 8-10 years F&B experience, with at least 3 years in a senior role
• Proven track record of culinary excellence, menu innovation, and team leadership
• Strong leadership, communication, and problem-solving skills
• Culinary Degree/Diploma or equivalent
• Experience with menu engineering and yield management systems
• Interested applicants pls reach out at christine@caineseymour.com

Additional Information

Head of Chef - Monitor food quality and presentation - Implement cost control methods and optimize menu mix - Analyze sales reports and forecast business trends - Collaborate with Purchasing Committee on raw product usage Leadership: - Lead and develop kitchen team, including training and performance management - Ensure staff development and succession planning - Maintain equipment and ensure food safety and hygiene standards Compliance: - Knowledge of local food service and labor laws - Ensure compliance with company policies and procedures

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