Job Description 1.Culinary Standard- Provides direction for menu development- Ensures the quality of ingredients are met- Maintain purchasing, receiving and food storage standards 2.Kitchen operations management-Develops and maintain guidelines and control procedures for purchasing and receiving areas-Communicates the importance of safety procedures-Establishes goals including performance goals, budget foals, team goals-Conduct regular quality assurance checks to maintain the highest standards of food quality, taste and presentation 3.Leadership and Staff management & development-Managed day-to-day operations-Provides guidance and directions to subordinates, setting performance standard and monitoring performance-Managing team to fill gaps Job Requirement ・Min 3 years as executive chef for Chinese and Indonesian cuisine・Strong leadership and management skills, with the ability to inspire and motivate a diverse team・ Excellent communication, organization, and problem-solving abilities・Creative flair and passion for innovation in the culinary arts・Ability to work well under pressure and in a fast-paced environment・Willing to be trained in Japan before the restaurant operates