Duties and Responsibilities:
- Prepare a variety of cold appetizers and side dishes, including salads, marinated vegetables, tofu, and chilled seafood.
- Ensure freshness and quality of ingredients, sourcing seasonal and premium produce as needed.
- Plate dishes aesthetically, adhering to restaurant presentation standards.
- Collaborate with the Head Chef on menu creation, introducing seasonal specials.
- Follow food safety guidelines, especially with raw or marinated items.
- Maintain a clean, organized workspace, ensuring utensils and ingredients are stored and sanitized.
- Coordinate with kitchen staff to ensure timely serving.
- Monitor inventory, manage ingredient stock efficiently.
Required Qualifications and Skills:
- Experience: Previous experience in a Japanese kitchen, especially in cold dish or appetizer preparation, preferred.
- Knowledge: Strong understanding of Japanese ingredients, flavor profiles, and cold dish techniques.
- Skills: Excellent knife skills, experience with fresh produce, fish, and tofu, and creativity in plating.
- Attributes: Keen eye for detail, especially in ingredient freshness and presentation, and the ability to work in a fast-paced team environment.
- Interest in Japanese Cuisine: Enthusiasm for Japanese cuisine, with a focus on cold dishes and a desire to continually learn.
EA License No: 23C1703
EA Personnel No: R1762582
EA Personnel Name: Wong Choo Sian
