Japanese cook

Key Responsibilities:

Food Preparation:
Prepare a variety of Japanese dishes, including sushi, sashimi, tempura, ramen, and other specialties.
Source and select high-quality, fresh ingredients.
Adhere to strict food safety and hygiene standards.
Cooking Techniques:
Master traditional Japanese cooking techniques, such as knife skills, grilling, steaming, and frying.
Maintain consistent quality and flavor in all dishes.
Menu Development:
Assist in menu planning and development, suggesting new dishes and seasonal specials.
Adapt recipes to cater to diverse dietary needs and preferences.
Kitchen Management:
Maintain a clean and organized kitchen environment.
Manage inventory and food costs.
Train and supervise kitchen staff.
Customer Service:
Interact with customers to answer questions about the menu and provide recommendations.
Ensure timely and accurate food delivery to customers.
Required Skills and Qualifications:

Strong culinary skills, particularly in Japanese cuisine.
Knowledge of Japanese ingredients and flavors.
Ability to work under pressure in a fast-paced environment.
Excellent knife skills and attention to detail.
Strong teamwork and communication skills.
Food safety certification (if required).
Experience in a Japanese restaurant is preferred.

A Japanese Cook is responsible for preparing authentic Japanese cuisine, ensuring high-quality dishes that adhere to traditional recipes and presentation standards. This role involves a deep understanding of Japanese culinary techniques, ingredients, and flavors.

- Fix service charge of 5000
- Free Meal
- Uniform with Laundry
- Provident Fund after probation
- After 16 extra hour work per month, able to take 6 day off per month