Chef (Japanese Cuisine)

Job Description Assist the Head Chef in the operation of the kitchen. Assist the Head Chef to supervise the kitchen team during the shift to attain efficiency and effectiveness in kitchen operations. Work closely with Head Chef on daily kitchen operation management. Ensure that new staff under training are taught the right processes abiding to the kitchen’s SOPs. Assist Head Chef in all aspects in the implementation of new, special and promotional menu items. Maintain an effective daily roster to ensure minimum labour cost. Ensure consistency in the food standards. Requirements Experience in Japanese cuisine, skill and technique is required. Possess relevant culinary qualification and certifications. Enthusiasm to develop your own skills and knowledge plus those around you. Adaptability to change and willingness to embrace new ideas and processes. Ability to work unsupervised and deliver quality work. Passion for great food and great service. Team player with positive mindset.