HR Executive

• Supervise and manage your designated kitchen section with precision and efficiency.
• Ensure consistency and quality of all food items in accordance with recipes and presentation standards.
• Train and guide junior cooks, promoting hygiene, portion control, and efficient kitchen operations.
• Coordinate mise en place with Sous Chef and Executive Chef daily.
• Monitor stock rotation, check expiry dates, and uphold proper storage practices.
• Maintain kitchen equipment in top condition and report any issues promptly.
• Ensure full compliance with food safety and hygiene standards.
• Encourage a collaborative and respectful work environment.
• Stay up to date with culinary trends, preparation methods, and new product development.
• Deliver feedback and report any kitchen concerns or improvements.
• Set an example of professionalism, punctuality, and quality for junior staff.

• Proven experience as CDP / DCDP, preferably in Japanese cuisine.
• Strong knowledge of kitchen operations and section-specific expertise (sushi, fish, ramen, sauces, pastry, etc.).
• Ability to maintain high food hygiene and safety standards.
• Excellent team leadership and communication skills.
• Flexibility, adaptability, and a strong commitment to quality and consistency.

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