Prepare a variety of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
Ensure the freshness and quality of all ingredients used for cold dishes, sourcing seasonal produce and premium ingredients when necessary.
Plate cold dishes with care, ensuring that all dishes are aesthetically pleasing and align with the restaurant's presentation standards.
Work with the Head Chef to create and update the cold dish menu, introducing new items and seasonal specials that highlight fresh, local ingredients.
Follow all food safety guidelines for the handling, storage, and preparation of cold dishes, especially for raw and marinated items.
Maintain a clean and organized workspace, ensuring that all cold dish ingredients, utensils, and equipment are properly stored and sanitized.
Coordinate with other kitchen staff to ensure that all cold dishes are prepared in a timely manner and served with the rest of the meal.
Monitor and manage inventory for cold dish ingredients, ensuring the kitchen is well-stocked and ingredients are used efficiently.
Job Requirements
Previous experience in a Japanese kitchen, particularly in the preparation of cold dishes or appetizers, is highly preferred.
Strong knowledge of Japanese ingredients, cold dish preparation techniques, and traditional flavor profiles. Excellent knife skills, with experience in handling fresh produce, fish, and tofu. Creativity in plating and presenting cold dishes in an appealing and authentic way.
A keen eye for the freshness of ingredients, presentation, and overall dish quality.
Ability to stand for long periods and work in a fast-paced environment.
Ability to work effectively with a team and communicate well with kitchen staff and front-of-house team members.
A strong interest in Japanese food, particularly cold dishes, with a desire to continue learning and developing new skills.
