Must have knowledge with Japanese Cuisine.
Job Descriptions:
Plan, create, and execute Japanese Omakase dishes with precision and creativity.
Lead and supervise kitchen staff, ensuring a smooth and efficient operation.
To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
Manage inventory, order supplies, and maintain food cost controls.
Maintain cleanliness and hygiene standards in the kitchen area.
Create and update the menu, incorporating new dishes and seasonal items.
To control and minimize wastage of food by adopting the following steps:
Maintain a minimum inventory of food & to achieve budgeted food cost.
Utilization of food surplus without affecting quality; and guest experience.
Portion control.
Collaborate with management to develop and implement kitchen policies and procedures.
To suggest ideas for set-ups and displays.
Train and develop kitchen staff to maintain a high level of performance.
To handle guest complaints (on food) and follow up with the restaurant manager.
To perform duties common to all supervisors and any other duties as may be assigned by the management.
Requirements:
Adhere to food safety and sanitation guidelines.
Minimum of 5 years of culinary experience, with a focus on Japanese cuisine.
Strong expertise in Japanese omakase cuisine preferred.
Proficient in sushi, sashimi, tempura, and other Japanese cooking techniques.
Strong leadership and communication skills.
Ability to work under pressure and in a fast-paced environment.
Knowledge of kitchen equipment, food safety, and sanitation standards.
Creativity and a passion for experimenting with flavors and ingredients.
Summary of role requirements:
- Flexible hours available
- 1 year of relevant work experience required for this role
- Working rights required for this role
- Expected start date for role: 15 January 2025
- Expected salary: $3,000 - $4,000 per month
