Demi Chef (Japanese Cuisine)

Job Description

• Ensure food quality, presentation, authenticity, and safety standards are consistently maintained.
• Responsible for preparing Japanese dishes within the assigned section, including hot kitchen or cold kitchen as required.
• Ensure proper storage, labeling, and handling of fresh produce, seafood, and specialty ingredients to maintain quality and control costs.
• Direct and support junior chefs in Japanese cooking techniques, knife skills, and plating standards.
• Enforce strict hygiene, sanitation, and HACCP compliance at all times.
• Assist the Chef with inventory control, ordering, and daily preparation planning.
• Work closely with Chef de Partie and senior kitchen staff to ensure smooth and efficient kitchen operations.

Job Requirements

• Minimum 2 years experience as a Demi Chef or similar role in a hotel or Japanese restaurant environment.
• Strong knowledge of Japanese cuisine, ingredients, and culinary techniques.
• Solid understanding of HACCP and food safety standards.
• Proven experience in cost control, waste management, and quality consistency.
• Passion for Japanese cuisine, attention to detail, and team leadership.

Benefits

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards