+ Support the Kitchen Supervisor, Manager and Regional Sushi Chef in the daily operation and work according to the menu specifications.
+ Preparing specific food items and meal components as per assigned station.
+ Following directions provided by the head chef.
+ Collaborating with the rest of the culinary team to ensure high-quality food and service.
+ Keeping your area of the kitchen safe and sanitary.
+ Stocktaking and ordering supplies for your station.
+ Improving your food preparation methods based on feedback.
+ Assisting in other areas of the kitchen when required.
+ Ensure the consistency in the preparation of all food items
+ Actively share ideas, opinions, and suggestions in daily shift briefings
+ Liaise daily with other chefs to keep open lines of communication regarding Guest feedback
+ Maintain proper rotation of product in all chillers to minimize wastage/spoilage (FIFO system)
+ Have full knowledge of all menu items, daily features and promotions
+ Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
+ Follow kitchen policies, procedures and service standards
+ Follow all safety and sanitation policies when handling food and beverage
+ Manage their kitchen stations, order food and supplies, and cut down on kitchen waste.
+ Uphold personal hygiene and appearance standards
+ Minimum high school academic.
+ Experience minimum 1-year similar position.
+ Positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment
+ Understanding the Job requirement.
+ Taking Responsibility.
+ Adaptability.
+ Teamwork.
+ Multitasking.