Duties and Responsibilities
- Report to the Head Chef or Chef de Cuisine
- To ensure consistent and smooth running of food production Prepare ingredients based on the instruction from the superior
- Direct and co-ordinate all food preparation and production activities in the kitchen
Comply and ensure all the existing hygiene policies are strictly adhered daily ensure working areas are always clean - Ensure proper arrangement and garnishing of food
- To ensure provide good quality food products for the guests and provide excellent services in achieving customers satisfaction
- Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
- Handling customers feedback. Investigate and resolve customer's complaint in a prompt, courteous and professional manner with proper documentation and resolutions
Requirements
- At least 5 years working experience, must have strong Japanese culinary experience, specializing in Japanese cuisine
- Excellent time management and attention to details
- Ability to work effectively in a fast-moving environment with a proven track record of results
- Knowledgeable in food preparation for Japanese restaurant Ability to be creative, always willing to try new techniques and learn new knowledge
