1st Cook
1st Cook
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Key Responsibilities:
Prepare and cook a variety of Japanese dishes including sushi sashimi tempura and other traditional dishes
Follow recipes and menu specifications to ensure consistency and quality of food
Ensure that all food is prepared and presented in a timely and efficient manner
Maintain a clean and organized work area following all food safety and sanitation guidelines
Train and supervise junior cooks and kitchen staff in proper food preparation techniques and safety procedures
Assist in menu planning and development taking into consideration guest preferences and dietary restrictions
Monitor food inventory and place orders for necessary ingredients and supplies
Collaborate with other members of the culinary team to ensure a smooth and efficient operation
Adhere to all company policies and procedures including safety and hygiene standards
Perform other duties as assigned by the Executive Chef or Sous Chef
Qualifications:
Minimum of 3 years of experience as a cook with at least 1 year in a similar role specializing in Japanese cuisine
Extensive knowledge of Japanese cooking techniques and ingredients
Strong understanding of food safety and sanitation guidelines
Ability to work in a fastpaced environment and handle multiple tasks simultaneously
Excellent communication and leadership skills
Team player with a positive attitude and strong work ethic
Flexibility to work long hours weekends and holidays as needed
Must be able to pass a preemployment medical examination and obtain necessary travel documents
Employment Type
Full Time
