Responsibilities:
· Create sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi).
· Prepare all types of sushi, including maki, nigiri and sashimi.
· Manage food preparations.
· Ensure proper cooking, considering special requests and food allergies.
· Prepare appetizers, soups and salads that are from Japanese cuisine
· Monitor food stock and place orders, as needed.
· Assist the Head Chef in preparing Japanese dishes from the menu.
· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations.
· To prepare menu items such as sashimi, sushi, izakaya etc.
Requirements:
· Proficient in English.
· Completed WSQ Food Hygiene course.
· 2 years of experience as a Sous Chef in Japanese cuisine.
· Understanding of various Japanese food preparation methods, ingredients, equipment and procedures.
· Excellent record of kitchen and staff management.
· Accuracy and speed in handling emergency situations and providing solutions.
· Familiar with industry’s best practices.
· Proficient in MS Office applications.
· Diploma in Culinary arts or related certificate would be a plus.
