Japanese Cook-Specialty

Newrest; Houston (TX); On-site; USD 21,000 - 30,000; Full time

Job summary

Newrest is seeking a Cook - Japanese Specialty to prepare meals for a major airline at George Bush Intercontinental Airport in Houston. You will handle sushi, sashimi and Japanese-inspired entrees, follow recipes, and maintain kitchen cleanliness and safety standards.

The role requires flexibility to work various shifts, including overnight, with bi-weekly payment and a fast-paced environment. Prior experience in restaurant or catering and HACCP familiarity are preferred.

Qualifications

• Ability to stand for long periods.
• Fluent English reading, writing and speaking.
• Knowledge of HACCP or food safety principles.
• At least 1 year in a similar position in a restaurant or catering business.
• Ability to handle pressure in a fast paced environment and to work on weekends.

Responsibilities

• Prepare and cook a variety of dishes, including sushi, sashimi and other Japanese-inspired entrees.
• Follow the prep list created by chefs to plan duties.
• Prepare meats, fishes, pastas, side dishes and garnishes according to recipes.
• Maintain proper food production records and ensure all equipment is operable.
• Ensure items for assigned stations are prepared, garnished, and ready for service.

Skills

Stand for long periods

English proficiency

Food safety knowledge (HACCP)

Restaurant or catering experience

Flexible shifts incl. weekends

Job description

Newrest is looking for a Cook- Japanese Specialty that will be responsible for cooking the meals for one of the main airlines at the George Bush International Airport. This person will be cooking with a globally-renowned company.

Schedule: varied

Responsibilities

• THIS POSITION IS PAID ON A BI- WEEKLY BASIS***
• MUST BE FLEXIBLE TO WORK ANY SHIFT BASED ON OPERATIONAL NEEDS, INCLUDING OVERNIGHT SHIFTS***
• Responsible for preparing and cooking a variety of dishes, including sushi, sashimi and other Japanese-inspired entrees.
• This individual must have a strong understanding of Japanese cuisine and be able to follow recipes and cooking techniques accurately.
• Have the ability to demonstrate a complete understanding of the required menus
• Follow the prep list created by chefs to plan duties
• Responsible for prep, cooking, clean up and organization of the kitchen area, complete pre-production
• Prepare meats, fishes, pastas, side dishes and garnishes following recipes carefully
• Roast, fry, steam, grill, bake meats, fishes, vegetables as required by recipes
• Prepares food by cleaning, peeling, mincing, cutting, chopping, mixing portioning, measuring ingredients, packaging and labeling
• Prepare sauces and dressings according to the standards
• Ensure that enough product has been pulled for the day, replenish supplies as needed
• Maintain proper food production records, ensure all equipment is operable
• Ensure all items for assigned stations & functions are prepared, garnished, ready for other departments
• Maintain good portion control and forecast of production
• Practice proper grooming, personal hygiene, and use safety equipment
• Place racks of products in cooling tunnel or any other available waiting area, stocked and ready to go
• To make sure kitchen is locked and all items secured, turn off all cooking machines before leaving
• Communicate effectively with kitchen personnel & other unit departments
• Compliance with all company service standards, health & safety procedures, food safety requirements
• Help where needed to ensure all kitchen areas are ready for service
• Responsible for sanitation and post-service set-up
• Notify team lead, lead hand, or manager of any maintenance repairs need or unsafe conditions
• Perform other duties as assigned
• Taste and smell prepared food to determine quality and palatability
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service

Qualifications

• Ability to stand for long periods
• Ability to read in English, write in English, speak in English
• Good knowledge of HACCP is an asset (training will be provided otherwise)
• At least 1 year in a similar position IN A RESTAURANT or IN A CATERING BUSINESS
• Ability to handle pressure in a fast paced environment
• Ability to handle pressure in a fast paced environment and to work on weekends