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 fast-paced environment.
Ensure timely preparation and delivery of dishes.
Communicate effectively with front-of-house 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
