Head Chef-Audit

The role requires extensive experience in Japanese cuisine, strong analytical skills, and the ability to work independently in a fast-paced, multi-unit restaurant environment.

• Develop, implement, and continuously improve culinary audit systems, procedures, and standards across all restaurant locations.
• Conduct regular audits of kitchen operations, food quality, recipe adherence, portion control, sanitation, food safety, inventory management, and operational compliance.
• Evaluate consistency of food preparation, presentation, taste, and service standards across multiple stores and restaurants.
• Prepare detailed audit reports, identify gaps and areas for improvement, and recommend corrective actions.
• Monitor implementation of corrective action plans and ensure compliance with company standards.
• Collaborate with Operations, Training, R&D, and Executive Management teams to enhance operational efficiency and product quality.
• Conduct spot checks and unannounced audits to ensure continuous compliance.
• Develop audit tools, scorecards, checklists, and performance metrics for kitchen and culinary operations.
• Train kitchen management teams on audit standards, food quality expectations, and best practices.
• Ensure compliance with food safety regulations, sanitation requirements, and company policies.
• Benchmark industry best practices and recommend process improvements to strengthen quality assurance programs.
• Travel regularly to restaurant locations to conduct audits and provide operational support.

• Bachelor's Degree or Diploma in Culinary Arts, Culinary Management, Hospitality Management, or a related field.
• Minimum of 5 years of experience in culinary auditing, quality assurance, kitchen compliance, or multi-unit restaurant operations, preferably within Japanese cuisine concepts.
• Extensive experience conducting audits for multiple restaurant locations.
• Strong knowledge of Japanese cuisine, including traditional and contemporary cooking techniques, ingredients, and quality standards.
• Proven experience in developing and implementing culinary audit processes, systems, and compliance programs.
• Strong understanding of food safety, sanitation, HACCP principles, inventory controls, and kitchen operations.
• Ability to analyze data, identify operational risks, and recommend effective solutions.
• Highly organized, detail-oriented, and results-driven.
• Ability to work independently with minimal supervision.
• Strong communication, presentation, and report-writing skills.
• Capable of working in a fast-paced and dynamic environment.
• Willing and able to travel extensively as required.
• International culinary or quality assurance exposure is an advantage but not required.

• Culinary Auditing and Compliance
• Japanese Cuisine Expertise
• Food Quality Assurance
• Food Safety and Sanitation Management
• Process Development and Implementation
• Operational Excellence
• Root Cause Analysis and Problem Solving
• Report Writing and Documentation
• Leadership and Stakeholder Management
• Time Management and Independent Decision-Making

Employment Type

Full-Time

Work Environment

Fast-paced, multi-unit restaurant environment requiring frequent travel, independent field work, and regular interaction with restaurant management teams to ensure the consistent execution of culinary and operational standards across all locations.

Availability:

Can Start Immediately