Head Omakase Executive Chef (W/M)

Descripción de la oferta

The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods

RESPONSIBILITIES:

• Train and lead a disciplined, high-performing brigade with Michelin-level expectations.
• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Designing new recipes, planning menus, and selecting plate presentations.
• Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets
• Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
• Oversee product purchasing and manage culinary budget
• Conduct period ending inventory and entry into the inventory sheets
• Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS.
• Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards
• Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)
• Assist kitchen staff with food prep and creation
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Maintaining a clean work environment in order to prevent food contamination
• Sterilize all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met
• Interview, onboard, and train BOH candidates with the help of GM and Ops Manager
• Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime
• Partner with cost control and menu analysis teams to optimize margin and menu engineering.
• Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols.

OUR VALUES

Our commitment to excellence is rooted in our core values: Crafting Experiences Beyond Expectations: Every interaction is designed to delight and inspire. Empowering Our Team: Respect and collaboration fuel our passion for creating greatness. Elevating Hospitality Standards: We relentlessly pursue innovation and perfection.

OUR COMPANY OVERVIEW
At Riviera Dining Group, we are curators of elevated experiences, combining the art of luxury hospitality with impeccable craftsmanship. Each of our venues is a sanctuary of sophistication, where exceptional design, vibrant ambiance, and world-class service come together to create unforgettable moments.

We are driven by a singular vision: to redefine hospitality by offering our guests unparalleled attention to detail, exquisite culinary creations, and bespoke service in the most exclusive and breathtaking environments.

At RDG, we create extraordinary journeys that captivate the senses and linger in the memory.