Demi Chef de Partie - Japanese Restaurant

Kitchen Operations Management: • Prepare food according to SOP to achieve consistency of Japanese food execution and Japanese food quality control before service in a Japanese restaurant • Prepare, cook Japanese food and present food effectively and efficiently, meeting the company operations manual and standards. • Assist in the preparation, cooking, garnishing, and presentation of food. • Keep up to date with the current promotions and new items on the menu. • Ensure that procedures for supplies, equipment, and work areas comply with the established standards. • Work safely around kitchen equipment and report any maintenance issues to the Chef. • Assist in accurate food-ordering and stocking levels. • Estimate amounts and costs of required supplies, such as food and ingredients. Requirements & Competencies: • Minimum of 1 year in basic culinary position • Basic cooking and sanitary knowledge Perks * Birthday Leave to spend with loved ones on your special day * Competitive Staff Discounts across outlets * Medical and Health Insurance coverage * Opportunity to learn from knowledgeable mentors in the industry