-
Proven experience.
-
Strong knowledge of Japanese cooking techniques and ingredients
- Culinary training or certification is preferred.
-
Knowledge of food safety, hygiene, and HACCP standards.
-
Ability to work efficiently in a fast-paced, high-volume kitchen environment.
-
Strong attention to detail, cleanliness, and consistency.
-
Team-oriented attitude with good communication skills
Key Responsibilities
-
Prepare and execute authentic Japanese dishes with consistency, precision, and attention to detail.
-
Ensure high standards of food quality, taste, freshness, and presentation.
-
Maintain strict compliance with food safety, hygiene, and HACCP standards.
-
Handle food preparation, storage, and labeling according to company SOPs and health regulations.
-
Ensure proper use and care of kitchen equipment and tools specific to Japanese cuisine.
-
Support high-volume production while maintaining authenticity and quality.
-
Minimize food waste and contribute to cost control initiatives.
