Job description:
- Apply culinary techniques according to the establishment’s standard recipes and operating procedures
- Have excellent knowledge of food menu creation, various cooking methods, ingredients
- Assemble, portion ingredients and/or kitchen equipment prior to preparation of menu dishes
- Ensuring that all dishes are cooked and served on time
- Managing each section of the kitchen and ensuring that all equipment and utensil is in hygience, safe and good working order
- Ensuring adequacy of supplies at the cooking stations and maintaining the quality and controlling costs of materials
- Monitors inventory and expiration dates of raw materials goods
- Maintain cleanliness of kitchen stations and ensure adherence to all relevant health, safety and hygiene standards
- Have strong communication skills to cooperate with and support colleagues in a kitchen
- Solves problems that arise and seizes control of issues in the kitchen.
Skills and qualifications:
- Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation
- In-depth knowledge of the standards of japanese culinary techniques and having passion for creating visual appealing dishes
- Great time-management skills and hand-eye coordination
- Excellent communication and interpersonal skills
- Ability to work efficiently and cooperatively in a team environment
- Ability to multitask and work efficiently under pressure
