Job Description:

• Prepare and cook Japanese dishes according to recipes and quality standards.
• Assist in food preparation, including cutting, portioning, and ingredient handling.
• Prepare sushi, sashimi, ramen, tempura, teriyaki, and other Japanese dishes as assigned.
• Maintain cleanliness, proper food storage, and sanitation in the kitchen.
• Ensure food quality, presentation, and consistency.
• Assist with inventory and proper handling of kitchen supplies.
• Work closely with the kitchen team to ensure smooth and timely food preparation.

Qualifications:

• 1–3 years of experience as a Line Cook or Chef, preferably in Japanese cuisine.
• Knowledge of Japanese cooking techniques and food preparation.
• Experience in seafood, meat, and sushi preparation is an advantage.
• Knowledge of food safety and sanitation standards.
• Good teamwork, communication, and time-management skills.
• Able to work in a fast-paced kitchen environment.
• Willing to work flexible hours, including weekends and holidays.