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