Job Description & Requirements
- Prepare and cook a wide range of Japanese dishes, including sushi, sashimi, tempura, ramen, udon, yakitori, and various traditional Japanese appetizers and main courses.
- Develop and create new and exciting Japanese recipes while maintaining authenticity and high standards.
- Ensure the quality and freshness of ingredients by sourcing and selecting the best available produce, seafood, and other necessary ingredients.
- Manage and organize kitchen operations efficiently, including food preparation, cooking, plating, and presentation.
- Adhere to strict food safety and hygiene standards, ensuring compliance with health and safety regulations.
- Train and supervise kitchen staff, providing guidance and mentoring to maintain consistency and excellence in food preparation.
- Collaborate with the restaurant management team to develop menus, implement cost-effective strategies, and monitor inventory levels.
- Maintain a clean and organized kitchen environment, including equipment maintenance and regular cleaning schedules.
- Stay updated with industry trends, new techniques, and ingredients related to Japanese cuisine to enhance menu offerings.
- Engage with customers, providing recommendations and accommodating special requests while ensuring their satisfaction with the dining experience.
Job Requirements:
- Proven experience working as a Japanese Chef or Sushi Chef in a reputable restaurant or culinary establishment.
- In-depth knowledge of Japanese cuisine, including traditional and contemporary dishes, cooking techniques, and flavor profiles.
- Strong creativity and ability to develop innovative Japanese recipes while respecting culinary traditions.
- Excellent understanding of food safety and hygiene practices, ensuring compliance with relevant regulations.
- Ability to work effectively in a fast-paced, high-pressure environment, maintaining composure and delivering consistent results.
- Leadership skills to supervise and train kitchen staff, fostering a positive and efficient work environment.
- Strong organizational and time management abilities to handle multiple tasks and prioritize effectively.
- Excellent communication and interpersonal skills to interact with customers, colleagues and suppliers.
- Formal culinary training or relevant certification in Japanese cuisine is advantage.
- Possess a valid food hygiene cert.
- At least 10 years of experience.
- Able to multitask and work efficiently under pressure.
- Must be able to work on weekends and public holidays.
- 6 days’ work week.
