Kitchen

Description

Led by Chi Pin Han and Janice Chi, Ishinomaki Group offers a diverse dining experience that brings together Robatayaki, Teppanyaki and Sashimi under one roof. As a multi-faceted restaurant, it showcases the seasonal treasures as the star of the show, where different cooking methods and techniques harmoniously converge. The extensive selection includes craft sake, shochu, whiskey, wines and champagnes.

Responsibilities and Duties

- Prepare a variety of traditional Japanese dishes, including hot dishes like nimono (simmered dishes), donburi (rice bowls), and other specialties - Assist with food preparation tasks such as chopping, slicing, and portioning ingredients - Maintain a clean and organized kitchen workspace, following strict hygiene and food safety standards - Collaborate effectively with other kitchen staff to ensure smooth operations and timely service

Qualifications and Requirements

- Proven experience in a Japanese restaurant kitchen, preferably with expertise in hot kitchen operations - Strong knowledge of Japanese culinary techniques, ingredients, and flavor profiles - Excellent knife skills and ability to follow recipes accurately - Ability to work efficiently under pressure and adhere to food safety regulations - Excellent teamwork and communication skills - Passion for delivering exceptional culinary experiences

Working Condition

Working hours

- 6days, 10:30~3:30 5:30~10:30 10hrs day

Interview Process

CV screening → 1 interview → Working Trial