JOB OVERVIEW

Responsibilities:
•Lead all kitchen operations and culinary standards across cuisines
•Develop and execute menus covering Japanese, international, and pastry and bakery
•Ensure food quality, consistency, presentation, and portion control
•Oversee pastry and dessert production, including baked goods and plated desserts
•Manage food cost control, wastage reduction, and kitchen budgeting
•Train, mentor, and supervise kitchen and pastry teams
•Ensure compliance with food safety, hygiene, and operational standards
•Collaborate with management on concept development and menu innovation

Requirements
•Solid experience in international cuisine
•Working knowledge of pastry and dessert production
•Strong leadership, organizational, and team management skills
•Ability to work in a fast-paced, quality-driven environment

*Salary range :   $3500 – $4000 + Accommodation + Transportation