Assist the Head Chef in planning and executing the daily menu, including skewers, appetizers, sides, and other menu items.
Help manage and coordinate the kitchen team, ensuring staff adhere to instructions, maintain efficiency, and uphold high standards of quality and safety.
Support the preparation and cooking of skewers, sauces, and sides, ensuring consistency in flavor, texture, and presentation.
Oversee the quality of ingredients and finished dishes, ensuring all food leaving the kitchen meets the restaurant's standards.
Assist with inventory management, ensuring the kitchen is stocked with essential ingredients and that supplies are rotated and restocked as needed.
Ensure all kitchen operations comply with Singapore's food safety regulations, including proper food handling, storage, and sanitation practices.
Contribute to the training and development of junior kitchen staff, teaching proper cooking techniques and kitchen safety procedures.
Maintain a clean and well-organized kitchen, including proper handling and cleaning of equipment, tools, and surfaces.
Collaborate with the Head Chef to brainstorm new dishes, refresh the menu, and ensure recipes are executed to high standards.
Ensure timely preparation and service of food, especially during peak hours, to maintain a smooth and efficient workflow.
Job Requirements
Minimum of 2-3 years of experience in a professional kitchen, with a preference for experience in Japanese cuisine preparation.
Strong cooking skills, particularly in grilling and skewering techniques.
Ability to work effectively in a fast-paced, high-pressure kitchen environment.
Familiarity with traditional yakitori cooking methods, marinades, and flavors is an advantage.
Ability to work well within a team, communicate clearly with kitchen staff, and contribute to a positive work environment.
Strong organizational skills and ability to multitask in a busy kitchen setting.
Possession of a food hygiene certificate is preferred.
