Assistant Chef (Japanese Cuisine)

Support the Head Chef in preparing Japanese dishes, ensuring smooth kitchen operations, maintaining food safety, and assisting with menu development.

Responsibilities

Food Preparation & Cooking

• Assist in preparing and cooking Japanese dishes.
• Follow the Head Chef’s cooking techniques.
• Ensure food presentation meets restaurant standards.

Kitchen Operations & Hygiene

• Maintain kitchen cleanliness and follow food safety regulations.
• Manage food storage and inventory to ensure freshness and reduce waste.
• Assist in receiving and inspecting ingredient deliveries.
• Work closely with the Head Chef and kitchen team for efficient operations.
• Train junior kitchen staff when needed.
• Follow kitchen safety procedures and handle equipment properly.

Menu & Quality Control

• Ensure consistency in taste, portioning, and presentation.
• Provide input on new dishes and seasonal menus.
• Monitor customer feedback and suggest improvements.

Requirements

• Minimum 8 years of experience as a cook, preferably in Japanese cuisine.
• Food safety certification is an advantage.
• Basic knowledge of simple Japanese greetings.
• Professionalism and good manners in workplace interactions.
• Non-smokers preferred.
• Experience in a Japanese restaurant or relevant culinary background.
• Strong knowledge of Japanese ingredients and food presentation.
• Ability to work in a fast-paced environment.
• Strong teamwork and communication skills.
• Perform additional tasks as assigned by management.

Working Hours & Conditions

• Shift work, including weekends and public holidays.
• 5.5-day work week.

Only shortlisted candidates will be contacted.