Key Responsibilities
- Food Preparation & Quality Control Prepare and present authentic Japanese dishes (e.g., sushi, sashimi, tempura, robata, teppanyaki) Ensure consistency in taste, portioning, and presentation Maintain freshness and proper handling of ingredients, especially seafood Monitor food quality and hygiene standards at all times
- Kitchen Operations Manage daily kitchen operations for the assigned section or outlet Ensure compliance with food safety, sanitation, and HACCP standards Maintain cleanliness and organization of kitchen and storage areas Control food waste and optimize ingredient usage
- Menu Development Collaborate with Executive Chef on menu planning and innovation Develop seasonal menus and specialty dishes Ensure authenticity and creativity in Japanese cuisine offerings
- Team Collaboration Train and guide junior chefs and kitchen staff Coordinate with service team to ensure smooth kitchen-service communication Participate in daily briefings and operational meetings
- Cost Control & Inventory Monitor stock levels and coordinate ordering of ingredients Ensure proper storage and stock rotation (FIFO) Support cost control initiatives and minimize wastage
- Guest Interaction (if applicable) Engage with guests at live stations (e.g., sushi bar, teppanyaki counter) Customize dishes based on guest preferences Ensure a memorable and culturally authentic dining experience
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