Head Omakase Chef | MILA OMAKASE (Michelin Experience Required)

Responsibilities

• Train and lead a disciplined, high-performing brigade with Michelin-level expectations.
• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Designing new recipes, planning menus, and selecting plate presentations.
• Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets.
• Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment.
• Oversee product purchasing and manage culinary budget.
• Conduct period ending inventory and entry into the inventory sheets.
• Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS.
• Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards.
• Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line).
• Assist kitchen staff with food prep and creation.
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Maintain a clean work environment in order to prevent food contamination.
• Sterilize all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicate with wait staff and GM to ensure that special requests and food allergy considerations are met.
• Interview, onboard, and train BOH candidates with the help of GM and Ops Manager.
• Assist GM with scheduling and managing hourly employees time and attendance, with a focus on overtime.
• Partner with cost control and menu analysis teams to optimize margin and menu engineering.
• Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols.

Requirements/Qualifications

• At least 8 years of Japanese and sushi-related experience in an upscale setting.
• Proficient in Omakase / Sushi.
• Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.
• Valid manager's food handler's license.
• Sound knowledge of food safety regulations.
• The ability to stand for long periods of time.
• Excellent time-management skills.
• Exceptional customer service skills.
• Great people skills.
• The ability to work under pressure.