Job Description
- Prepare a range of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
- Ensure all ingredients for cold dishes are fresh and of high quality, sourcing seasonal and premium items as needed.
- Plate cold dishes thoughtfully, ensuring they are visually appealing and meet the restaurant's presentation standards.
- Collaborate with the Head Chef to develop and update the cold dish menu, introducing new items and seasonal specials that showcase fresh, local ingredients.
- Adhere to food safety protocols for handling, storing, and preparing cold dishes, especially raw and marinated items.
- Maintain a clean and organized work area, ensuring that ingredients, utensils, and equipment are properly stored and sanitized.
- Coordinate with kitchen staff to ensure cold dishes are prepared in a timely manner and align with the service flow.
- Monitor and manage the inventory of cold dish ingredients, ensuring the kitchen remains well-stocked and ingredients are used efficiently.
Job Requirements
- Prior experience in a Japanese kitchen, with a focus on preparing cold dishes or appetizers, is highly preferred.
- Strong understanding of Japanese ingredients, preparation techniques for cold dishes, and traditional flavor profiles.
- Excellent knife skills and experience handling fresh produce, fish, and tofu.
- Creativity in plating and presenting cold dishes in an authentic and appealing manner.
- Attention to detail regarding ingredient freshness, presentation, and overall dish quality.
- Ability to stand for long periods and work in a fast-paced environment.
- Effective team player with strong communication skills to work harmoniously with kitchen staff and front-of-house team members.
- Genuine interest in Japanese cuisine, especially cold dishes, with a willingness to learn and develop new culinary skills.
