Senior Cook (Pre-opening Team)

We Are Hiring - Be Part of Our Pre-Opening Team!

A brand-new restaurant is launching soon, and we are building our core culinary team from the ground up.

If you are passionate, disciplined, and committed to your craft, this is your chance to join the founding kitchen team and shape an exciting dining experience from day one.

Our concept features Western-Japanese fusion cuisine, blending modern Western techniques with refined Japanese influences. If you enjoy working in a fast-growing, modern culinary environment that blends two worlds of cuisine, we want you on board!

Overall Job Responsibility

Responsible for daily food preparation and cooking duties within the assigned kitchen section, ensuring adherence to established recipes, quality standards, and hygiene requirements. Support the kitchen team by maintaining consistency, proper mise-en-place, and a clean, well-organized work environment.

• Prepare and cook dishes according to menu specifications, standard recipes, and operational requirements.

• Ensure accurate portioning, proper ingredient handling, and consistent product quality in taste, texture, and presentation.
• Prepare sufficient mise-en-place for service and ensure proper storage of food items at the end of each shift.
• Maintain a high level of personal hygiene and comply with all food safety and sanitation regulations.
• Ensure kitchen equipment, tools, and utensils are properly cleaned, maintained, and stored in designated areas.
• Keep all assigned workstations and surrounding areas clean, organized, and free of hazards.
• Monitor supplies and inform the Chef of replenishment needs for ingredients and materials.
• Report food wastage, breakages, or any malfunctioning equipment promptly to the Junior Sous Chef or Sous Chef.
• Work closely with team members to ensure smooth workflow during preparation and service.
• Support the Chef in implementing operational standards and maintaining consistency across all products.
• Perform any other duties as assigned by the Junior Sous Chef or Sous Chef.

Job Requirements

• Minimum 2 years of experience in a professional Western kitchen.
• Able to independently handle basic food preparation and cooking tasks with minimal supervision.
• Good understanding of kitchen station workflow, mise-en-place planning, and time management.
• Positive learning attitude and ability to follow recipes and instructions accurately.
• Basic knowledge of hygiene, food handling, and kitchen safety practices.