Assistant Chef (Japanese Food)

• At least 2 years
• The applicants should have experience in the following business area(s): Catering, Restaurant

• Higher Secondary

Candidates with a degree in culinary arts will be given preference.

• At least 2 years
• The applicants should have experience in the following business area(s): Catering, Restaurant

• Age 25 to 40 years
• Only Male

• Age 30 to 40 years old.
• Must have a long-term work attitude.
• Experience as an assistant chef or working in a Chinese or Japanese restaurant become familiar with various Japanese cooking techniques.
• Ability to work quickly and accurately.
• Team spirit.
• Available to work during business hours, including weekends and evenings.
• Flexibility to accept a variety of shifts.
• Being accredited as a culinary school is a plus.
• Excellent communication and time management skills.

• Create an extensive sushi menu including a variety of staple ingredients and raw fish (e.g. salmon, tuna).

• Prepare a variety of Japanese dishes including sushi, tempura and sashimi Choose fresh fruits and vegetables to create high-quality dishes (such as avocados, mangoes, and carrots).

• Add sushi rolls, ginger, rice vinegar, wasabi and soy sauce where appropriate.

• Manage food preparation activities such as cooking rice.

• Coordinate with our servers to ensure proper cooking, taking into account special requests and food allergies.

• Prepare appetizers, soups and salads close to Japanese cuisine concepts.

• Monitor food inventory and place orders as needed.

• Recommend new modern recipes such as sushi tempura and grill.

• Maintain hygiene principles in all cooking areas and clean your space at the end of your shift

• Provident fund,Over time allowance,Profit share
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2