Prepare a range of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
Ensure all ingredients for cold dishes are fresh and of high quality, sourcing seasonal and premium items as needed.
Plate cold dishes thoughtfully, ensuring they are visually appealing and meet the restaurant's presentation standards.
Collaborate with the Head Chef to develop and update the cold dish menu, introducing new items and seasonal specials that showcase fresh, local ingredients.
Adhere to food safety protocols for handling, storing, and preparing cold dishes, especially raw and marinated items.
Maintain a clean and organized work area, ensuring that ingredients, utensils, and equipment are properly stored and sanitized.
Coordinate with kitchen staff to ensure cold dishes are prepared in a timely manner and align with the service flow.
Monitor and manage the inventory of cold dish ingredients, ensuring the kitchen remains well-stocked and ingredients are used efficiently.
Job Requirements
Prior experience in a Japanese kitchen, with a focus on preparing cold dishes or appetizers, is highly preferred.
Strong understanding of Japanese ingredients, preparation techniques for cold dishes, and traditional flavor profiles.
Excellent knife skills and experience handling fresh produce, fish, and tofu.
Creativity in plating and presenting cold dishes in an authentic and appealing manner.
Attention to detail regarding ingredient freshness, presentation, and overall dish quality.
Ability to stand for long periods and work in a fast-paced environment.
Effective team player with strong communication skills to work harmoniously with kitchen staff and front-of-house team members.
Genuine interest in Japanese cuisine, especially cold dishes, with a willingness to learn and develop new culinary skills.
