Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Junior Executive
Working Hours
44hrs
Responsibilities
To ensure that all the food prepared and served is by the standards set by the Company.
To ensure a high standard of cleanliness throughout their designated station kitchen.
To properly supervise their station to achieve a high standard of quality of food.
To check station for all storeroom requisitions and kitchen transfers.
To check on the quality of ingredients received as per the market list and store items as per the designated specifications.
To control and minimize wastage of food.
To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
To ensure that standard recipes are followed and understood through personal involvement.
To attend all relevant training as required.
To ensure that all staff is properly groomed and dressed as per the standards of hygiene set.
Requirements
Minimum of 3 years of experience in Japanese cuisine or at least 2 years in Sushi and Sashimi counter.
Has a variety of expertise, especially in both traditional and modern Japanese cuisine.
Strong knowledge of fresh and seasonal produce and ingredients from Japan.
Planning individualized and unique multi-course Japanese cuisine menu
Has an excellent sense of taste and creativity in food presentation.
Strong leadership skills to lead, manage and motivate staff
Exhibit Japanese culinary talent and expertise and have an innovative approach to the techniques of cooking and styling the food.