Job Description

Key Responsibilities

1. Food Preparation & Quality Control
Prepare and present authentic Japanese dishes (e.g., sushi, sashimi, tempura, robata, teppanyaki)
Ensure consistency in taste, portioning, and presentation
Maintain freshness and proper handling of ingredients, especially seafood
Monitor food quality and hygiene standards at all times

2. Kitchen Operations
Manage daily kitchen operations for the assigned section or outlet
Ensure compliance with food safety, sanitation, and HACCP standards
Maintain cleanliness and organization of kitchen and storage areas
Control food waste and optimize ingredient usage

3. Menu Development
Collaborate with Executive Chef on menu planning and innovation
Develop seasonal menus and specialty dishes
Ensure authenticity and creativity in Japanese cuisine offerings

4. Team Collaboration
Train and guide junior chefs and kitchen staff
Coordinate with service team to ensure smooth kitchen-service communication
Participate in daily briefings and operational meetings

5. Cost Control & Inventory
Monitor stock levels and coordinate ordering of ingredients
Ensure proper storage and stock rotation (FIFO)
Support cost control initiatives and minimize wastage

6. Guest Interaction (if applicable)
Engage with guests at live stations (e.g., sushi bar, teppanyaki counter)
Customize dishes based on guest preferences
Ensure a memorable and culturally authentic dining experience