1st Cook (Japanese Cuisine)

Key Responsibilities:

- Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, and other traditional dishes

- Follow recipes and menu specifications to ensure consistency and quality of food

- Ensure that all food is prepared and presented in a timely and efficient manner

- Maintain a clean and organized work area, following all food safety and sanitation guidelines

- Train and supervise junior cooks and kitchen staff in proper food preparation techniques and safety procedures

- Assist in menu planning and development, taking into consideration guest preferences and dietary restrictions

- Monitor food inventory and place orders for necessary ingredients and supplies

- Collaborate with other members of the culinary team to ensure a smooth and efficient operation

- Adhere to all company policies and procedures, including safety and hygiene standards

- Perform other duties as assigned by the Executive Chef or Sous Chef

Qualifications:

- Minimum of 3 years of experience as a cook, with at least 1 year in a similar role specializing in Japanese cuisine

- Extensive knowledge of Japanese cooking techniques and ingredients

- Strong understanding of food safety and sanitation guidelines

- Ability to work in a fast-paced environment and handle multiple tasks simultaneously

- Excellent communication and leadership skills

- Team player with a positive attitude and strong work ethic

- Flexibility to work long hours, weekends, and holidays as needed

- Must be able to pass a pre-employment medical examination and obtain necessary travel documents