Job Descriptions
- Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
- Completes assigned prep work and beautification duties in an efficient time frame
- Moves prepared food out of the prep area continuously
- Works together in a team-oriented environment to produce foods in a timely and orderly manner
- Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
- Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
- Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
- Collaborates with Sous Chef to create new ideas for their sections
- Constantly develop skills and knowledge
- Performs other duties pertinent to this job as assigned
Job Requirements
- Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
- Japanese cuisine experience would be preferred
- Understands oral and written instructions in English
- Handles multiple priorities and works under stress
- Maintains all international standards of health guidelines for food preparation and safety
- Passes all required job-related tests
- Ability to perform manual labor
Benefits
- $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive
Working hours
- 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
- Working Days: 5 days/week
