Job Descriptions
- Preparing, cooking and presenting high quality dishes within the specific section
- Preparing meat, fish and vegetables
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Ability to perform under pressure
Job Requirements
- Minimum 2 years working experience in a fine dining establishment
- Knowledge of Japanese Ingredients a plus but not strictly necessary
- Food hygiene certificate
Working hours
- 5days
- Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
- Saturdays : 2:30pm - 10:30pm
- Sundays : Not working
