The Head Chef of Fukuro at Black Sheep Restaurants is responsible for all areas of kitchen management. This person will work directly under the Executive Chefs and owners and may rotate between outlets as needed. He/she must have prior experience in Japanese cuisine.

Specific responsibilities include but are not limited to, kitchen management, maintaining the authenticity of restaurant, staff training, and management of junior cooks, maintaining high quality and consistency for all food, menu and recipe development, staff hiring and other HR duties.

DESIRED QUALIFICATIONS

• 9+ years of cooking experience in professional kitchens
• 2+ years’ experience working in professional Japanese kitchens
• Experience working in a kitchen management role (Junior Sous – Head Chef) in a renowned restaurant
• Clear career progression as demonstrated on their CV
• Superior knowledge of Japanese cuisine.
• Experience working in a Michelin Star environment
• Experience living and working in international, hospitality driven cities (focused on Japan)
• Strong experience in the preparation of traditional Izakaya cooking techniques such as, Grilled items, Tempura, Sashimi, Curing and Pickling, noodle pulling
• Full understanding of Japanese culture and cuisine
• Strong leadership and team building skills, with experience with Managing and Training junior team members
• Experience in menu development, creating specials, stock and cost management etc.
• Educated in hospitality, business, culinary arts or another relevant course
• Received rewards of accolades for their work/skillset
• Superior English written and oral communications skills and an understanding of Japan