Assist the Chef de Partie and Sous Chef in daily kitchen operations.
Prepare, cook, and present high-quality Japanese dishes (sushi, sashimi, tempura, teppanyaki, etc.).
Maintain food quality, consistency, and presentation standards.
Ensure kitchen hygiene, safety, and cleanliness according to HACCP standards.
Support in stock control, inventory, and kitchen organization.
Work collaboratively with the kitchen team to ensure smooth service.
Requirements:
Strong knowledge of Japanese ingredients, preparation methods, and plating.
Ability to work efficiently in a fast-paced environment.
Good communication and teamwork skills.
Own visa preferred
.
Immediate joiners will be given priority.
Job Type: Full-time
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