Job Summary
Support the Head Chef in preparing Japanese dishes, ensuring smooth kitchen operations, maintaining food safety, and assisting with menu development.
Responsibilities
Food Preparation & Cooking
- Assist in preparing and cooking Japanese dishes.
- Follow the Head Chef’s cooking techniques.
- Ensure food presentation meets restaurant standards.
Kitchen Operations & Hygiene
- Maintain kitchen cleanliness and follow food safety regulations.
- Manage food storage and inventory to ensure freshness and reduce waste.
- Assist in receiving and inspecting ingredient deliveries.
- Work closely with the Head Chef and kitchen team for efficient operations.
- Train junior kitchen staff when needed.
- Follow kitchen safety procedures and handle equipment properly.
Menu & Quality Control
- Ensure consistency in taste, portioning, and presentation.
- Provide input on new dishes and seasonal menus.
- Monitor customer feedback and suggest improvements.
Requirements
- Minimum 5 years of experience as a cook, preferably in Japanese cuisine.
- Food safety certification is an advantage.
- Basic knowledge of simple Japanese greetings.
- Professionalism and good manners in workplace interactions.
- Non-smokers preferred.
- Experience in a Japanese restaurant or relevant culinary background.
- Strong knowledge of Japanese ingredients and food presentation.
- Ability to work in a fast-paced environment.
- Strong teamwork and communication skills.
- Perform additional tasks as assigned by management.
Working Hours & Conditions
- Shift work, including weekends and public holidays.
- 5.5-day work week.
Shortlisted candidates will be contacted.
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