Duties and Responsibilities:
- Slice and prepare various fresh fish, seafood, and ingredients for sashimi dishes, ensuring precise presentation and texture.
- Inspect fish and seafood for freshness and quality.
- Plate sashimi dishes aesthetically, following presentation standards.
- Collaborate with the Head Chef on seasonal sashimi offerings, keeping the menu innovative and appealing.
- Follow strict food safety guidelines to ensure safe handling and storage of raw fish and seafood.
- Maintain a clean, organized sashimi station with all necessary tools and ingredients.
- Work closely with other kitchen staff to ensure efficient order flow during peak hours.
Required Qualifications and Skills:
- Experience: Prior experience as a sashimi or sushi chef with strong fish butchering and sashimi preparation skills.
- Expertise: Skilled in precise cutting techniques for fish and seafood, creating thin, uniform slices.
- Knowledge: Familiarity with different fish, seafood, and garnishes used in sashimi.
- Attributes: High attention to detail, commitment to cleanliness, and dedication to food safety standards.
- Interest in Japanese Cuisine: Passion for Japanese culinary traditions and working with fresh, high-quality ingredients.
EA License No: 23C1703
EA Personnel No: R1762582
EA Personnel Name: Wong Choo Sian
