JAPANESE COOK

Prepare, cook, and present Japanese dishes in accordance with approved recipes and restaurant standards. Ensure food quality, freshness, taste, presentation, and portion control requirements are consistently met. Prepare and portion ingredients required for daily kitchen operations. Maintain cleanliness, organization, and sanitation of food preparation and cooking areas. Properly handle, store, and monitor food ingredients and kitchen supplies. Assist in receiving, inspecting, and organizing deliveries of food products and kitchen materials. Adhere to food safety, hygiene, and sanitation standards at all times. Coordinate with kitchen and service staff to ensure efficient food preparation and timely service. Operate and maintain kitchen equipment, tools, and utensils safely and properly. Monitor inventory levels and report shortages or quality concerns to the supervisor. Assist in menu preparation and support the development of Japanese food offerings as needed.

Qualifications/Requirements: Proven experience as a Japanese Cook or in a similar kitchen role. Knowledge of Japanese cuisine preparation, cooking techniques, and food presentation. Ability to prepare a variety of Japanese dishes while maintaining quality and consistency. Knowledge of food safety, sanitation, and hygiene standards. Skilled in handling kitchen equipment, tools, and utensils safely and efficiently. Ability to work in a fast-paced kitchen environment and manage multiple tasks. Strong attention to detail and commitment to food quality. Good teamwork and communication skills. Physically fit and able to stand for extended periods and perform kitchen-related tasks. Willing to work flexible schedules, including weekends and holidays.