Roles and Responsibilities
· Knowledge in cutting, slicing, and filleting different types offish
· Inspecting the quality of fruits, vegetables, and fish used toprepare sushi dishes
· Preparing various types of sushi dishes according to establishedguidelines on quality, portion size, presentation, and food safety
· Maintaining a clean work environment in order to prevent foodcontamination
· Washing, peeling, cutting, and slicing ingredients
· Properly washing and drying all dishes, utensils, cookinginstruments and cutting boards
· Neatly putting away all utensils, cooking instruments, dishes, andcutting boards in their respective places.
· Packing take-out orders as needed
· Removing garbage, replacing garbage bags, and washing garbagecans.
· Mopping and sweeping the kitchen areas as required
· Storing ingredients and food items according to food safetystandards.
· Ensure that kitchen and working area is properly organized andkept clean at all times.
Requirements
· 3 years relevant experience in the Japanese restaurant/ Izakaya
· Able to maintain high standard of food quality.
· Take full responsibility for food menu development.
· Capable to support every team in the kitchen.
· Creative and passionate.
6 day work week