We are seeking an experienced Chef/Cook to join our team to manage/assist in the overall operation of the kitchen, including ingredient preparation, cooking, maintaining food quality, and supporting the supervision of kitchen staff.
Chef Roles and Responsibilities: Preparing, cooking, and serving a vast range of Japanese cuisine;Applying various cooking techniques such as boiling, blanching, simmering, poaching, steaming, stewing, braising, shallow and deep frying, roasting and grilling to cook meats, poultry, seafood, eggs, pasta, noodles, rice, soups and sauces;Directing pre-cooking preparations including washing, peeling, finely and coarsely cutting and chopping, slicing, dicing, mixing, trimming, craving, and marinating various food items;Developing, designing, and updating our food menu in consultation with other staff and the management, to satisfy seasonal demands and to attract more patrons and guests;Engaging with patrons and guests to cater for special occasions such as birthdays, business meetings, anniversary celebrations, and dietary requirements including allergens and allergies, etc.;Controlling and ensuring food quality and quantity at all stages of food preparation, cooking, and presentation;Ensuring consistency in food presentation including shapes, portions, flavor, texture, and taste of the food served to our patrons and guests;Ensuring that food storage areas are well-maintained and storage temperatures are strictly adhered to while storing food items by complying with safe food handling practices;Monitoring and maintaining stock quality and quantity including stock rotation and order;Estimating food costing as per food industry standards and assists in pricing dishes;Assisting in selecting, hiring, and training staff members as and when required by the management; Ensuring kitchen operations in strict compliance with applicable food safety regulations and food standards codes. Cook Roles and Responsibilities: Preparing, cooking, and serving a variety range of Japanese cuisine;Applying various cooking techniques such as boiling, blanching, simmering, poaching, steaming, stewing, braising, shallow and deep frying, roasting and grilling to cook meats, poultry, seafood, eggs, pasta, noodles, rice, soups and sauces;Assisting in pre-cooking preparations, including washing, peeling, finely and coarsely cutting and chopping, slicing, dicing, mixing, trimming, craving, and marinating various food items;Collaborating with the Chef to update and improve the menu to meet seasonal demands and attract more patrons;Helping control and ensure food quality and quantity throughout all stages of food preparation and presentation;Maintaining consistency in food presentation, including shapes, portions, flavor, texture, and taste;Assisting in keeping food storage areas well-maintained, adhering to safe food handling practices and storage temperatures;Assisting in monitoring and maintaining stock quality and quantity, including stock rotation;Supporting compliance with applicable food safety regulations and food standards codes in kitchen operations. Required Qualification and Experience Cert IV or above in cookeryAt least 2 year's experience as a Chef/Cook Required Knowledge and Skills Experience with Japanese cuisine is essentialProficiency in cutting and cooking techniques and principlesStrong abilities to work as a team member Proactive, energetic and shares a passion for the hospitality industryPossess effective communication skills