Prepare sushi, sashimi, tempura, teppanyaki, ramen, bento, and other Japanese dishes.
Ensure authentic taste, presentation, and traditional cooking techniques.
Maintain hygiene, sanitation, and food safety standards.
Check freshness of seafood and all ingredients.
Manage inventory of Japanese ingredients and coordinate with procurement.
Train and guide junior kitchen staff.
Assist in developing menus and seasonal Japanese specials.
Interact with guests for live cooking counters when required.
Qualifications
Diploma/Degree in Culinary Arts or specialized Japanese culinary training.
3-8 years of experience in Japanese cuisine (hotel or premium restaurant).
Strong knife skills and experience in sushi/sashimi preparation.
Skills Required
Knowledge of Japanese cooking techniques and ingredients.
Excellent presentation and garnishing skills.
Strong hygiene practices.
Team coordination and communication skills.
Job Type: Full-time
Pay: ?15,000.00 - ?17,000.00 per month
Work Location: In person
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