Home / Chef (Japanese Cuisine)

Chef (Japanese Cuisine) (ID: 7159)
Food & Beverage/Catering/Restaurant
Position Level
Working Hours
11am to 3pm, 5pm-12am (Operating Hour)
* Designing, planning, and implementing a diverse menu that showcases traditional and modern Japanese culinary techniques. * Executing precise and consistent food preparation, ensuring the highest quality in taste, presentation, and nutritional value. * Monitoring and maintaining strict quality control standards to meet customer satisfaction and uphold the reputation of our establishment. * Working closely with the kitchen team to coordinate and streamline kitchen operations, ensuring efficiency and timeliness in food service. * Ensuring compliance with health and safety regulations, as well as maintaining cleanliness and hygiene in the kitchen.
* A minimum of three years of hands-on experience as a Japanese Cuisine Chef in a reputable restaurant or culinary establishment. * Formal education or training in culinary arts, with a focus on Japanese cuisine, is highly desirable. * In-depth knowledge of Japanese culinary techniques, ingredients, and traditional dishes. Ability to create unique and appealing dishes while adhering to cultural authenticity. * Demonstrated creativity in menu development and a passion for experimenting with new flavors and cooking methods. * Effective communication and collaboration with kitchen staff, ensuring smooth operations and a positive working environment. * Ability to adapt to changing menus, work under pressure during peak hours, and accommodate special dietary requests. * Meticulous attention to detail in food preparation, plating, and overall presentation.
Published on 2023-11-17
North East Line