Brief description of the Restaurant
Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.
His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.
In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.
Job Descriptions
- Accurately measuring meal ingredients for the section.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic sauces and dressings as directed by the Chef.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items according to the restaurant's standard.
Job Requirements
- Basic knife skills
- Food hygiene certificate
- Knowledge of basic cookery methods
- Fresh graduates are welcome
Working hours
- 5.5days
- Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
- Saturdays : 2:30pm - 10:30pm
- Sundays : Not working
