1St Cook

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