Key Responsibilities:
- Participate in daily kitchen operations, including opening, closing, food preparation, cooking, and cleaning.
- Assist in preparing and cutting food ingredients according to established recipes and standards.
- Uphold the highest standards of food service quality, cleanliness, and hygiene at all times.
- Ensure the freshness and quality of all menu items by adhering to proper storage and handling procedures.
- Maintain cleanliness, organisation, and sanitation of workstations and kitchen equipment.
- Manage and monitor inventory levels, replenish supplies, and ensure proper maintenance of kitchen equipment.
- Perform other ad-hoc duties as assigned by the Sous Chef.
Requirements:
- Ability to work on weekends and public holidays as required.
- Experience in Japanese cuisine is considered an advantage.
- Ability to work independently with minimal supervision.
- Strong attention to detail and commitment to maintaining high standards of food quality and hygiene.
Other Job Details:
- 5 days work week
- Medical claim system
- 14 days of annual leave (upon completion of probation period, prorated)
- Individual welfare fund (upon completion of probation period, prorated)
