Head Chef

Xperts4 Hospitality

Key Responsibilities

1. Culinary Operations

Supervise and coordinate all kitchen activities for Japanese and Italian menu offerings.

Ensure authenticity and quality in sushi, sashimi, tempura, pasta, pizza, risotto, and other

signature dishes.

Oversee the preparation, presentation, and consistency of all food served.

Monitor freshness and proper handling of specialized ingredients (e.g., seafood, wasabi,

miso, olive oil, artisanal cheeses).

2. Staff Leadership & Training

Lead, motivate, and mentor a multicultural kitchen team.

Train chefs and cooks in Japanese and Italian culinary techniques, knife skills, and

plating.

Schedule staff to ensure smooth service during peak and off-peak hours.

3. Inventory & Cost Management

Control food costs by monitoring portion sizes, minimizing waste, and managing supplier

relationships.

Coordinate with procurement for sourcing authentic Japanese and Italian ingredients.

Review deliveries for quality and accuracy.

Department Kitchen

Supervision exercised on Entire Kitchen Team

4. Hygiene & Safety Compliance

Ensure all kitchen equipment is properly cleaned, sanitized, and maintained.

Implement safe food handling, storage, and preparation practices.


Qualifications & Skills

Minimum 5 7 years experience in professional kitchens, with at least 2 years as a Head

Chef or Sous Chef.

Proven expertise in both Japanese and Italian cuisines.

Strong leadership, communication, and organizational skills.

Culinary diploma or formal training in at least one of the cuisines (both preferred).

Knowledge of food costing, inventory control, and kitchen management.

Creativity and passion for authentic, high-quality dishes.


Working Conditions

Full-time role with flexible hours, including evenings, weekends, and holidays.

Active, hands-on presence in the kitchen during service.

Fast-paced, high-pressure environment requiring attention to detail and multitasking.