Responsibilities:
- Prepare and cook a variety of dishes according to menu specifications, skillfully blending Japanese ingredients with French culinary techniques
- Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
- Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
- Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
- Engaging in skill enhancing opportunities and open to taking on additional tasks that contribute to restaurant operation while fostering personal and professional development.
Requirements:
- Minimum 1 years in a full-service kitchen with a similar role
- Food Safety and Hygiene certification
- Restaurant Operation
- Team player
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