Manage assigned kitchen operation as an independent profit center.

Ensure maximum guest satisfaction consistent with Solaire standards.

Plan, organize, direct, and control kitchen operations and administration.

Experience Required

• Minimum of 10 years’ experience, preferably in fine dining Japanese restaurants or large Japanese outlets.
• Expertise in food product quality, presentation, preparation, menu concept, and design.
• Extensive background in authentic and modern Japanese cooking (Omakase, Sushi, Teppanyaki, Tempura).
• Strong leadership and interpersonal skills.
• Knowledgeable in food safety standards (HACCP / ISO22000).
• Ability to analyze production reports and maintain accurate statistics.
• Advanced cooking skills; adaptable to change; able to work under pressure.
• Strong financial knowledge in food and beverage operations.

Overall Job Respons...