Chef de Partie / Cook

Job Description: 

• Prepare and cook assigned dishes for serving according to the menu
• Assist Sous Chef to develop new dishes and menus.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to companies and government regulatory control
• Ensure safe operations of all equipment and report any faulty equipment to superior immediately
• Ensure sufficient stocks are in storage & food placed in appropriate containers.
• Ensure all kitchen equipment and tools are used safely, correctly and kept in good condition at all times.
• Maintain a hygienic kitchen and personal hygiene
• Assist in packing and repacking of products during non-busy hours
• Perform any other duties assign by the Management and as assigned by immediate superior

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC
• At least 1-2 years of relevant work experience in Japanese restaurant
• Good knowledge of various sushi types
• Experience in handling sashimi /raw seafood
• Enjoy cooking and willingness to learn
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude
• Obtain a valid Basic Food Hygiene certificate
• Knowledge of food hygiene and preparation standards
• Able to adapt in a fast-paced environment
• Willing to long hours, weekends and Public Holidays
• Fluent in English & Mandarin. Knowledge of Japanese language will be an advantage
• Have a well-groomed and professional appearance
• Able to commence work immediately