Japanese & Western Skilled Cook

Key Responsibilities

1. Food Preparation & Cooking (Japanese & Western Menu)

• Prepare and cook a variety of Japanese and Western dishes such as pasta, rice bowls, sandwiches, salads, waffles, desserts, and light hot food.

• Prepare Japanese specialty items including matcha desserts, parfaits, soft serve, sauces and beverages according to standard recipes.

• Ensure consistency in taste, portioning, and food presentation in line with brand standards.

2. Kitchen Coordination & Operations

• Assist in daily kitchen planning, mise en place preparation, and smooth execution of food production.

• Coordinate with the service team to ensure timely food preparation during peak hours.

3. Quality Control & Food Safety

• Monitor food quality and ensure compliance with food hygiene and safety regulations.

• Ensure proper food storage, temperature control, and FIFO inventory practice.

• Maintain the cleanliness and organisation of kitchen workstations and equipment.

4. Inventory Management

• Monitor ingredient usage and prepare stock requisition.

• Assist in receiving, checking, and properly storing kitchen supplies.

• Reduce food wastage through proper planning and portion control.

5. Ad-hoc Duties

• Participate in new menu trials and simple recipe improvement initiatives.

• Perform any other duties assigned by the Outlet Manager or Management.