Position Overview
Job Responsibilities
Competent & knowledgeable in all aspects of sushi, sashimi & bento preparations.Manage a clean, hygienic kitchen in compliance with SFA & other governmental regulations.Food cost maintenance is a big part of the assigned commodity.R&D & set up all menus.Train & educate headcount under his/her charge on daily chores & routines. Skills / Requirements
Minimum of 2 years & above in basic culinary position, preferably in a similar Japanese cuisine environment.Basic Food Hygiene Certificate.Knowledge of different culinary techniques are advantageous.Certificate in Culinary, preferred.