Position Summary
The Japanese Cook is responsible for preparing authentic Japanese cuisine, including sushi, sashimi, ramen, tempura, and other traditional dishes. This role requires a thorough knowledge of Japanese cooking techniques, ingredients, and presentation styles. The Japanese Cook will work closely with the kitchen team to ensure high standards of food quality, safety, and hygiene.
Key Responsibilities
Prepare and cook a variety of Japanese dishes, including sushi, sashimi, ramen, tempura, and other traditional items.- Ensure all dishes are prepared according to recipes and presentation standards.
Maintain high standards of food quality, taste, and presentation.
Select and source high-quality ingredients, including fresh fish, vegetables, and other essential items.- Monitor inventory levels and manage stock to minimize waste.
Prepare ingredients by slicing, chopping, marinating, and other techniques as required.
Ensure the kitchen is clean, organized, and compliant with health and safety regulations.- Operate kitchen equipment safely and efficiently.
Coordinate with other kitchen staff to ensure timely and accurate preparation of orders.
- Manage multiple orders simultaneously and prioritize tasks effectively.
Menu Development
- Collaborate with the head chef and management team to develop and refine menu items.
Stay updated with current food trends and introduce new dishes that enhance the menu.
- Assist in creating seasonal and special event menus.
Customer Service
- Interact with customers when necessary, providing a positive dining experience.
Handle special dietary requests and food allergies with care.
- Ensure customer satisfaction by delivering high-quality dishes consistently.
Training and Development
- Train junior kitchen staff on Japanese cooking techniques and standards.
Share knowledge of ingredients, recipes, and culinary traditions with the team.
- Continuously seek to improve culinary skills and knowledge.
Qualifications
- Education: Culinary degree or equivalent training; specialization in Japanese cuisine is preferred.
Experience:
Minimum of 2-3 years of experience as a Japanese cook or sushi chef in a reputable restaurant.Skills:
Proficiency in Japanese cooking techniques and knife skills.
- Strong understanding of Japanese ingredients and food safety practices.
Ability to work in a fast-paced environment and manage time efficiently.- Attention to detail and commitment to producing high-quality dishes.
Good communication and teamwork abilities.
Working Conditions
- Ability to work in a hot and busy kitchen environment.
Flexibility to work evenings, weekends, and holidays as required.- Physical stamina to stand for extended periods and perform repetitive tasks.
Jenis Pekerjaan: Penuh Waktu
Pengalaman:
Koki: 1 tahun (Diutamakan)
