Join the Flying Food team and be part of a dynamic organization that values creativity, rewards innovation, and supports career advancement. FFG provides elegant passenger meals to over 70 airline customers, primarily long-haul carriers. We also produce freshly prepared foods for retail partners in the food service, grocery, and specialty food industries.
Summary
We are seeking a talented and experienced Lead in Japanese Cuisine to join our team. As the Lead, you will be responsible for overseeing all aspects of our Japanese cuisine operations, ensuring the highest quality of food and service. You will lead a team of kitchen staff, manage the menu, maintain kitchen hygiene, and ensure smooth day-to-day operations. The ideal candidate should have a deep understanding and passion for Japanese cuisine, excellent leadership skills, and a commitment to delivering exceptional dining experiences.
Job Responsibilities

• Specializes in Japanese Culinary techniques
• Manage and lead a team of kitchen staff, including training, scheduling.
• Develop and maintain the menu, ensuring a diverse range of authentic Japanese dishes and seasonal specialties.
• Work with kitchen staff to produce high quality products on a consistent basis
• Interface and efficient to react to Customer/Executive Chef requirements
• Implement customer specific menu items
• Maintain HACCP standards
• Culinary Quality & Menu Adherence
• Responsible for Food & Quality Safety
• Menu development when required and other daily operation needs
• Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates
• Ensure compliance with airline specification, personal hygiene and food handling procedures
• Oversee food preparation, cooking techniques, and presentation to maintain consistent quality and taste.
• Ensure compliance with health and safety regulations in the kitchen and maintain cleanliness standards.

• Proven experience working in a lead or supervisory role in a Japanese cuisine restaurant.
• Extensive knowledge of Japanese culinary techniques, ingredients, and traditional flavors.
• Strong leadership and management skills, with the ability to motivate and inspire a team.
• Excellent organizational and time management skills to handle multiple tasks and meet deadlines.
• Ability to work under pressure in a fast-paced environment without compromising quality.
• Attention to detail and a commitment to maintaining high standards of food preparation and presentation.
• Excellent communication and interpersonal skills to effectively collaborate with team members and interact with customers.
• Food safety certification and knowledge of health and safety regulations in the restaurant industry.
• Flexibility to work evenings, weekends, and holidays as required.
• Minimum 3 years’ experience as a Cook
• Experience in Japanese food preparation and cooking
• Ability to lead others and manage duties to meet deadlines
• Able to read and comprehend menus and ingredients in Japanese and English language.
• Bilingual (Japanese/English) preferred

• Team Work - Balances team and individual responsibilities.
• Attendance/Punctuality - Is consistently at work and on time.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan.
• Initiative - Asks for and offers help when needed.
• Innovation - Generates suggestions for improving work. Planning/Organizing - Uses time efficiently.
• Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.