Executive Chef
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Key skills for this role
About the Role
The role leads the culinary operations culinary operations of all YUBI venues globally, ensuring exceptional quality, consistency, and authenticity across every lo.
Key Skills for This Role
Responsibilities
- Oversee daily kitchen operations across all Yubi venues globally
- Ensure precision in sushi rice preparation, seafood quality, and handroll assembly
- Create and evolve handroll menus for global implementation using premium seasonal ingredients
- Conduct regular tastings and audits across locations to ensure excellence in flavor, presentation, and portioning
- Manage food costs through strategic sourcing, inventory control, and waste reduction
- Lead and develop sushi chefs and kitchen teams across all markets
- Ensure consistent training in handroll techniques, speed of service, and adherence to global brand standards
Requirements
- 10 15 years of experience in high end culinary operations
- Expertise in sushi rice preparation, seafood quality, and handroll assembly
- Experience in menu development and innovation
- Strong leadership and team development skills
- Knowledge of cost management and ingredient sourcing
Full Job Posting
Role Overview
- The role leads the culinary operations of all YUBI venues globally, ensuring exceptional quality, consistency, and authenticity across every location.
- This role is responsible for driving menu innovation, maintaining premium ingredient standards, and optimizing kitchen performance while preserving the precision and simplicity that define a high end handroll concept.
Key Responsibilities
- Handroll Concept Execution: Oversee daily kitchen operations across all Yubi venues globally, ensuring precision in sushi rice preparation, seafood quality, and handroll assembly, with a strong focus on timing, freshness, and guest experience.
- Menu Development & Innovation: Create and evolve handroll menus for global implementation, using premium, seasonal ingredients while maintaining consistency and adaptability across different markets.
- Quality & Consistency Control: Conduct regular tastings and audits across locations to ensure excellence in flavor, presentation, and portioning, aligned with Yubi's brand standards worldwide.
- Cost & Ingredient Management: Manage food costs through strategic sourcing, inventory control, and waste reduction, particularly for high value seafood, while considering regional supply chain variations.
- Team Leadership & Training: Lead and develop sushi chefs and kitchen teams across all markets, ensuring consistent training in handroll techniques, speed of service, and adherence to global brand standards.
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