Japanese Cuisine Chef
Job Summary
The Chef will be responsible for planning menus, daily food preparation, and maintaining high culinary standards. This role involves cost management and the development of new dishes or desserts. The candidate will work closely with the service team to ensure quality service and kitchen hygiene.
Responsibilities
- Plan menus and develop new dishes
- Manage food costs and daily preparation
- Ensure dish quality and kitchen hygiene
- Coordinate with F&B service team
Required Skills
- Diploma/Degree in Culinary Art
- 2 years Japanese restaurant experience
- Ability to work shifts and holidays
Job Details
Responsibilities:
- To plan menu and to propose food
- Responsible for daily preparation of food
- In charge of food cost management
- Responsible for the development and execution of existing and new dishes or dessert
- Maintain execution of dishes according to recipe menu
- To work closely with the F & B service team
- To ensure all dishes served at the correct portion, time, quality and temperature
- Responsible for cleanliness and hygiene of the kitchen areas, equipments and staff
- Responsible for replenish stock
Requirements:
- Diploma / Degree in Culinary Art or Food & Beverage
- SPM with relevant experience may apply
- 2 years working experience in Japanese restaurant is preferred
- Able to work on shift hours, weekend and public holidays