Japanese Chef de Partie

Description

Prepare high-quality Japanese dishes according to authentic culinary techniques and recipes

Responsibilities and Duties

- Lead and manage assigned kitchen sections for smooth and efficient operations - Ensure meticulous presentation of food, upholding restaurant standards - Maintain cleanliness and hygiene in compliance with food safety regulations - Monitor kitchen inventory and coordinate orders for seamless operations - Collaborate with chefs and management to execute restaurant vision - Perform ad-hoc duties assigned by management

Qualifications and Requirements

- Minimum 3 years of experience in a Japanese restaurant - Strong proficiency in Japanese culinary techniques - Ability to work efficiently under pressure in a fast-paced kitchen - Leadership and teamwork skills, with experience guiding junior staff - Excellent communication and interpersonal skills - Commitment to food hygiene and safety standards

Working Condition

Working hours

- Ability to work a 5.5-day roster per week.