Collaborate with the Training Manager and Departmental Trainers to implement impactful training sessions and performance development discussions.
Ensure all kitchen equipment is prepared and ready for service, properly cleaned, and securely stored.
Perform other tasks and duties as assigned by the Executive Chef or Management from time to time.
Design and deliver skill- specific training (e.g., knife kata, fish butchery, dashi fundamentals).
Oversee supplier relationships, ordering, and receiving in concert with the Main Production Kitchen to maximize quality and control spending.
Maintain optimal cleanliness across the kitchen and stewarding areas, upholding local health codes and the highest Japanese sanitation standards.
Handle guest feedback and internal inquiries promptly and professionally, following up to ensure resolution and satisfaction.
Foster open communication and collaborative problem- solving with Front- of- House (FOH) leadership to ensure seamless guest experiences.
Oversee inventory receiving, storage, and waste removal in line with health and safety regulations.
Maintain an open kitchen philosophy when applicable, ensuring a polished appearance, seamless coordination, and engaging chef presence.
Actively support recruitment, onboarding, and continual development of kitchen staff, ensuring a pipeline of talent through coaching, mentoring, and feedback sessions.
Prepare and post weekly schedules that reflect operational needs and optimize labor efficiency.
Develop seasonal menus and omakase experiences that drive revenue, meet food cost targets, and showcase sustainable sourcing.
Ensure every guest- facing culinary employee delivers ROKU’s restaurant promise through genuine, attentive, and culturally respectful service.
Uphold rigorous Japanese sanitation practices, HACCP guidelines, and local health codes.
Cultivate a culture of hospitality among all team members, fostering positive relationships with both guests and colleagues.
Foster and maintain collaborative working relationships across all culinary and inter- departmental teams.
Oversee all culinary operations, ensuring the consistent execution of Roku’s six signature cooking techniques.
Supervise kitchen employees closely, ensuring compliance with SOPs, hygiene, grooming standards, and all applicable hotel and legal regulations.
Assist the Executive Chef/Executive Sous Chef in developing structured training programs and materials in line with brand guidelines, focusing on stewarding and F&B operational staff.
Source and select premium local and imported ingredients, maintaining authenticity and superior quality.
Liaise with Engineering to coordinate timely preventive maintenance and repairs for kitchen equipment.
Generate weekly labor schedules, inventory reports, and production sheets; monitor variances and implement corrective actions.
Orchestrate all kitchen stations—sushi, robata, tempura, and pastry—ensuring each dish meets ROKU’s exacting standards for flavor, texture, and presentation.
Embrace innovation and implement new technology and equipment to streamline operations and reduce manual workload.
Conduct daily team briefings and meetings to align goals, service expectations, and performance.
Monitor utility and payroll costs with a strategic focus on multi- skilling and flexible scheduling to improve productivity and cost efficiency.
Lead daily pre- service tastings and line- ups, providing real- time coaching to guarantee consistency.
Develop, refine, and innovate dishes that preserve traditional Japanese flavors while integrating modern creativity.
