noboru ozeki

Responsibilities;
I’m in charged all of things what we need for opening new Japanese restaurant
In Hotel.
For example Restaurant Concept, Design, Lay out, Menu, Recipe, costing, Hiring
Training, Scheduling, Select supplier, Ordering etc…

I’m working in Spectora buffet kitchen it’s covered 250 seats, my responsibilitie
Is Taking care buffet, function menu, VIP guest support, and Japanese VIP guest
Relation ship, We are also served special set menu for Japanese VIP guest like a
KAISEKI menu price is $50, $65, $80 and training Indian staff also.

I'm in charged 2 hotels in same centara hotel group as Japanese chef . one is the traditional Japanese restaurant, other is Japanese buffet restaurant.

opening new concept japanese resturant i was managed all kitchin
work.

I was assigned to work as sushi chef in this hotel, my job in restaurant is ordering of raw ingredients, preparation for the menu. As a chef I ensure that all food served are of high quality, consistency healthy and follows the standard set by the hotel.I also managed to provide training to cooking staff and provide assistance to Japanese guest who are staying in the hotel. Along with other cooks we cater our guest with the best sushi dishes favorite among customers we served it for lunch and dinner..It is also my duty to make reports on food costing and quality control I also take the responsibility of maintaining high hygiene in the restaurant.

I took the responsibility of a Japanese head chef managing other chefs and cooks under me..As a head chef i took the responsibility of managing and delivering quality authentic Japanese cuisine as well as fusion .I created variety of dishes, assigning menus for the day and staffs schedules.It is also my duty to provide quality raw ingredients, choosing good supplier, menu creations, food costing, delivery and inventory reports are properly accomplished.. I make sure that food orders are accurate, food amount is consistent, healthy, clean and very well presented and served on time.I also ensure that the kitchen area are sanitized and my staff follows proper hygiene. I also provide training to cooking staff on Japanese cuisine and cooking technique.I also report to the executive chef.