Chef (Japanese Cuisine)
1 week ago
**Responsibilities**:
- To ensure that all the food prepared and served is in accordance with the standards set by the Company.
- To ensure a high standard of cleanliness throughout their designated station kitchen.
- To properly supervise their station so as to achieve a high standard of quality of food.
- To check station for all storeroom requisitions and kitchen transfers.
- To check on quality of ingredients received as per the market list and to 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 trainings as required.
- To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
**Job Requirements**:
- Minimum of 3 years of experience in Japanese cuisine or at least 2 years in Sushi and Sashimi counter.
- Has variety of expertise, especially in both traditional and modern Japanese cuisine.
- Strong knowledge on fresh and seasonal produce and ingredients from Japan.
- Planning individualized and unique multi-course Japanese cuisine menu
- Has excellent sense of taste and creativity in food presentation.
- Strong leadership skills to lead, manage and motivate staff
- Exhibit Japanese culinary talent and expertise as well as have an innovative approach to the techniques of cooking and styling of the food.
**Chefs with interest in Japanese cuisine are welcome to apply. Open to all kitchen ranks.
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