• Prepare authentic Japanese dishes with attention to traditional cooking techniques and flavors.
• Develop and curate a seasonal menu that showcases various Japanese cuisines.
• Maintain high standards of kitchen hygiene and food safety practices.
• Collaborate with kitchen staff to ensure timely and efficient meal service.
• Assist in inventory management, including sourcing quality ingredients.

Requirements

• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field
• Experience Level: 1–3 years of experience in a professional kitchen, preferably in Japanese cuisine
• Skills and Competencies: Proficiency in cooking techniques, attention to detail, and adherence to kitchen hygiene standards
• Qualities and Traits: Creativity, passion for Japanese cuisine, and strong communication skills
• Working Conditions: Ability to work flexible hours, including nights and weekends