Japanese Chef

Junior Japanese Chef:

• To cut different fishes, to prepare well-qualified sushi rice, prepping sushi sauce, to select fresh and superior ingredients, to design alluring plates of sushi.
• To ensure products freshness at all times, strictly adhere with FEFO (first expired first out) policies.
• Prepare Japanese dishes.
• Responsible for cleanliness and hygiene of kitchen utensils and kitchen areas. comply with food safety;
• Assisting Senior Japanese Chef in daily operation.

   

  Senior Japanese Chef: 

  • Knowledge in Japanese Menu planning and creating new dishes (experimenting with new ideas, trends and recipes).
  • To cut different fishes, to prepare well-qualified sushi rice, prepping sushi sauce, to select fresh and superior ingredients, to design alluring plates of sushi.
  • To ensure products freshness at all times, strictly adhere with FEFO (first expired first out) policies.
  • Minimizing wastages, supervising serve portions, utilizing food surpluses.
  • Lead, supervise, and manage kitchen crew to ensure highest professional food quality.
  • Training and guiding kitchen crew in managing day-to-day operations.
  • Maximizing employee’s productivity.
  • Monitor food stocks and replenish when necessary.
  • Prepare Japanese dishes.
  • Ensures preparation of food produces superior meals within budget parameters, which will result in a profitable food operation.
  • Responsible for cleanliness and hygiene of kitchen utensils and kitchen areas. comply with food safety.
  • Support and assist subsidiary or associate company as and when requested by the Management.
  • Investigating and analyzing competitor’s menu to keep up trend.