Takayama – Chef De Partie (Japanese Fine Dining)

ROLES AND RESPONSIBILITIES 

• Work with the kitchen team to produce high quality Japanese food
• Learn and execute job duties for Plating, Cold Kitchen, and Grill stations
• Produce a variety of dishes accordingly to station, whether deep fried, grilled, sauteed, steamed or cold
• Plate and present dishes with exquisite precision
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
• Responsible for the compliance of all health, safety, and food hygiene legislation
• Be service oriented, able, and willing to engage customers in an open bar counter service concept
• Any other duties as assigned by Management

Qualifications

REQUIREMENTS

• Minimum 1 year of relevant kitchen experience
• Must have basic knife skill and ingredient knowledge
• Strong mental capacity to learn, take demands and multi-task
• Holds critically high hygiene and safety standards
• Ability to use chopsticks (plating)
• Takes initiative and a great team player
• Willingness to work shift hours, weekends, and public holidays