Job Responsibility- Assist Sous Chef/Head Chef in ensuring smooth & efficient daily operations & implementation of new menu
- Work in a systematic manner, learn about the kitchen operations & food preparation while keeping the kitchen clean & stocked
- Line cook & monitor preparation of dishes according to recipes/SOP
- Ensure kitchen complies with NEA,HACCP & other government authorities' regulations
- Maintain optimum condition of kitchen equipment
- Ensure consistency in standard & quality of food prepared
- Any other ad-hoc duties
Job RequirementsWe are building a diverse team for a multi-concept Japanese-centric restaurant and bar.
Focusing on traditional Japanese cuisine, we strive to preserve the heritage and provide exemplary guest experiences with warm hospitality.
We are looking for individuals who believe in our philosophy & values.
The restaurant is headed by Japanese Chef Patron and Head Chefs with multi years of professional restaurant experience, ranging from Michelin-starred restaurants to five-starred hotels.
- Min Secondary education
- Certification in Culinary, F&B/ related field
- Experience in Japanese cuisine is advantageous
- Min 1-2 yrs of relevant working experience but fresh grads are encouraged to apply!
Job Benifits- Competitive Compensation
- Development opportunities
- Great performance based incentive
- Exceptional working environment
- Open and transparent team culture
- Accommodation can be provided if necessary
