Duties and Responsibilities
- Report to the Head Chef or Sous Chef
- To ensure consistent and smooth running of food production; Prepare ingredients based on the instruction from the Head Chef or Sous Chef
- Direct and co-ordinate all food preparation and production activities in the kitchen
- Comply and ensure all the existing hygiene policies are strictly adhered daily; ensure working areas are always clean
- Ensure proper arrangement and garnishing of food
- To ensure provide good quality food products for the guests and provide excellent services in achieving customers’ satisfaction
- Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
- Handling customers’ feedback. Investigate and resolve customer’s complaint in a prompt, courteous and professional manner with proper documentation and resolutions
Requirements
- At least 3 years working experience, will be good to have Japanese culinary experience
- Excellent time management and attention to details
- Ability to work effectively in a fast-moving environment with a proven track record of results
- knowledgeable in food preparation ; Ability to be creative, always willing to try something new
- Passion for food
