Head Chef

Create and regularly update a diverse and authentic Japanese menu, including seasonal and specialty dishes. Oversee the preparation and cooking of all dishes, ensuring quality, consistency, and presentation meet restaurant standards. Monitor inventory levels, order ingredients and supplies, and manage storage to reduce waste and control costs. Ensure the kitchen meets all health and safety regulations, maintaining a clean and sanitary workspace. Require Associate's degree in Culinary Arts or 2 years of training. Mail resume to: TAE PARK CORP. 10876 Myhre Pl. NW Ste 108, Silverdale, WA 98383.