Required experience and skills:
-Minimum 15 years working experience in F&B.
(*Preferred in japanese fine-dining)
-Assist in develop new menu dishes, preparation
-Able to perform and lead the whole team when head chef not in
-Being responsible for health and safety
-Assisting with determining food inventory needs, stockings, and ordering
-Ensuring the kitchen meets all regulations including food safety, hygiene guidelines
-Understand and familiar in Japanese ingredients
-Able to do procurement for ingredients
-Strong knowledge of cooking methods, kitchen equipment
-Teamwork oriented. Maintain a positive and professional approach with coworkers
