Responsibilities
- Prepare and execute high-quality Japanese hot kitchen dishes, including agemono, yakimono, mushi, soups, and dashi preparations.
- Collaborate with the Executive Chef to develop and deliver seasonal omakase offerings and customised menu items.
- Plan, prepare, store, and rotate ingredients in accordance with food safety, hygiene, and quality standards.
- Monitor food presentation, taste, and serving temperature to ensure consistency and excellence.
- Train and guide junior kitchen staff on culinary techniques and operational procedures.
- Engage guests in open-counter dining environments to deliver a personalised dining experience.
- Report on daily kitchen operations, inventory levels, and menu updates to management.
- Support additional kitchen and operational duties as required to maintain smooth restaurant operations.
- Minimum 1 to 2 years of experience in Japanese cuisine within fine dining, high-end izakaya, sushi restaurants, or similar environments.
- Knowledge of traditional Japanese culinary techniques, including dashi preparation, frying temperature control, and ingredient handling.
- Ability to work shift hours, Saturdays (Closed on Sundays) & PH.
- Experienced candidates will be considered for a more senior position.
We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.
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EA Personnel Name: Yip Yan Wen, Esther
EA Personnel Reg. no.: R25152371
EA License no.: 07C5771