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