Job Descriptions
- Exercise Work Safety at ALL Times in the kitchen
- Observe food hygiene
- Maintain the cleanliness of your workstations
- To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
- To assist in the preparation and operation
- Perform such other duties and responsibilities that may be assigned from time to time
- Work closely with Head Chef in prepared food in accordance with restaurant standards
- Assist Head Chef in ordering and purchasing of ingredients
- Oversee and maintain hygiene standard
- Contribute to controlling costs, improving profit margin
- Any ad-hoc duties as assigned
Job Requirements
- 5 years of working experience at Japanese fine dining
Working hours
- 6days and 44 hours a week / Split shift
