Brand Executive Chef

Overview

Brand Executive Chef

Tapasake

Key Responsibilities

• Lead and oversee all culinary operations for the TAPASAKE brand.
• Develop innovative Japanese-Mediterranean menus aligned with the brand identity and market trends & to create a consistent & quality food product.
• Ensure consistency of food quality, presentation, and guest experience across all outlets.
• Drive new opening preparations, including kitchen design consultation, pre-opening setup, and team recruitment.
• Manage food cost, labor productivity, inventory control, and kitchen profitability.
• Develop and mentor culinary teams, fostering a culture of excellence and continuous improvement.
• Create, implement and maintain department objectives and ensure they are met and exceed, ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
• Collaborate closely with Operations, Marketing, and Commercial teams to support business objectives.
• Take full responsibility for continued growth of overall kitchen department, Cost, Quality, Presentation and Innovation
• Ensure compliance with all food safety, hygiene, and company standards.
• Establishes rotation schedule of new employees and trainees.
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

Ideal Candidate

• Degree/Diploma in Culinary Management from reputable Institute.
• Proven experience as an Executive Chef, Brand Executive Chef, within luxury hospitality or high-end standalone restaurants.
• Strong background in Japanese, or Japanese-Mediterranean cuisine from a high-end standalone restaurant
• Experience leading pre-opening projects and multi-unit culinary operations is a must.
• Strong understanding of kitchen financials, food cost management, and operational efficiency.
• Demonstrated ability to build, lead, and develop high-performing culinary teams.
• Creative mindset with a passion for innovation and exceptional guest experiences.
• Excellent communication and leadership skills.
• Ability to communicate clearly with managers, kitchen crew and customers.