Responsibilities
- Set up workstation with required mise en place, tools, equipment and supplies according to standards
- Transport supplies from the storeroom and stock in designated areas
- Fabricate meat, fish and fowl for menu items
- Assist in controlling inventory and managing stocks
- Maintain organization, cleanliness and sanitation of work areas and equipment
Requirements
- Certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 3 years culinary experience at a supervisory level, preferably in Japanese/Izakaya cuisine restaurants
- Good interpersonal communication and problem-solving skills
- Able to work independently or as a team in a fast-paced environment with minimum supervision
- 5 working days per week with the ability to work split shifts and on weekends/public holidays
