Good knowledge and understanding of Japanese cuisine.
Responsible for the cleanliness and hygiene standards of the kitchen area.
Creative approach in menu items and daily specials.
Minimize food and supply wastage
Assist in purchasing, receiving, checking of goods delivered by suppliers.
Uphold the company's stipulated kitchen recipes and principles.
Perform cooking in accordance with recipe and plating standards
Able to slaughter raw fish, like unagi, salmon, etc
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