Responsibilities Assist the Head Chef in menu planning, food preparation, and recipe creation Supervise kitchen staff, providing guidance and training as needed Ensure all food safety and sanitation standards are met Help with inventory management and ordering supplies Oversee kitchen operations in the absence of the Head Chef Collaborate with the culinary team to develop new dishes and specials Experiences Extensive culinary experience in a prestige restaurant, with a focus on Japanese cuisine and Yakiniku techniques Proven leadership experience within a high-end restaurant kitchen environment, showcasing the ability to manage and inspire a diverse team Strong organisational skills, ability to multitask, and attention to detail. Excellent communication and interpersonal skills to foster a positive and productive kitchen atmosphere. Knowledge of food safety regulations and proper handling procedures. Creativity and a passion for exploring new culinary concepts while maintaining authenticity Proficiency in budgeting, cost control and inventory management TPBN1_UKCT