Japanese Chef

Prepare and cook a variety of Japanese dishes including sushi sashimi tempura and ramen.

Ensure all dishes are prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Adhere to all health and safety regulations.

Collaborate with other kitchen staff to ensure smooth kitchen operations.

Stay updated with the latest culinary trends and techniques.

Manage inventory and order supplies as needed.

Train and mentor junior kitchen staff.

Develop new recipes and menu items.

Ensure proper storage and handling of all ingredients.

Monitor food costs and work to minimize waste.

Maintain high standards of hygiene and cleanliness.

Work efficiently under pressure in a fastpaced environment.

Ensure timely preparation and delivery of dishes.

Communicate effectively with frontofhouse staff.

Participate in menu planning and development.

Ensure consistency in taste and presentation of all dishes.

 Assign in detail specific duties to all employees under his/her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Executive Chef and recommends menu price adjustments

Check the taste temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Suggest new recipe/products which may improve quality of food or lower food cost

Check the maintenance of all kitchen equipment

Ensure that all safety health security and loss control policies and procedures and Government legislation are adhered to

Motivate supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

Interview select and recruit team members

Identify and develop team members with potential

Conduct performance review with the team

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings meetings and trainings as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Develop conduct and maintain records of all staff training programs for team members focusing on their development needs providing them with new skills to meet the changing needs of the business

Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service

Qualifications :

Minimum Primary school education

Additional certification(s) from a reputable Culinary school will be an advantage

Minimum 3 years of relevant experience in similar capacity

Good reading writing and oral proficiency in English language

Ability to speak other languages and basic understanding of local languages will be an advantage

Remote Work :

No

Employment Type :

Fulltime