Japanese Kitchen CDP: Sushi, Ramen & Robata

PT Ascana Selesa Culina; Jakarta Selatan; In loco; IDR 89.280.000 - 133.920.000; Tempo pieno

Descrizione del lavoro

PT Ascana Selesa Culina is seeking an experienced Japanese CDP to lead a kitchen section in a fast-paced environment. You will be responsible for preparing a wide range of authentic Japanese dishes, ensuring high quality, consistency, and timely service.

The role requires 2–5 years of relevant experience, solid knowledge of Japanese techniques, and the ability to work collaboratively with the Head Chef and peers. Weekends and holidays may be required.

Competenze

• Minimum 2–5 years of experience in Japanese cuisine.
• Solid understanding of Japanese cooking techniques (grilling, deep frying, steaming, knife skills).
• Knowledge of sushi, sashimi, donburi, ramen, hot kitchen and robata items.
• Knowledge of traditional Japanese ingredients (wasabi, miso, dashi, mirin, shoyu).
• Good hygiene, kitchen cleanliness, and food safety practices.
• Ability to manage an assigned kitchen section independently during service.

Mansioni

• Handle daily operations of the assigned kitchen section according to standards.
• Prepare and cook Japanese dishes following recipes and quality guidelines.
• Ensure mise en place, FIFO stock rotation, and portion control.
• Maintain cleanliness and hygiene of work area and equipment.
• Coordinate with Head Chef, Sous Chef, and other sections for smooth service.
• Monitor ingredient usage to minimize waste and support food cost control.
• Train Commis Chefs and new team members as needed.
• Follow kitchen SOPs, safety and hygiene regulations.

Conoscenze

Japanese cuisine

CDP

Knife skills

Food safety

Teamwork

Descrizione del lavoro

PT Ascana Selesa Culina is seeking an experienced Japanese CDP to lead a kitchen section in a fast-paced environment. You will be responsible for preparing a wide range of authentic Japanese dishes, ensuring high quality, consistency, and timely service.

The role requires 2–5 years of relevant experience, solid knowledge of Japanese techniques, and the ability to work collaboratively with the Head Chef and peers. Weekends and holidays may be required.