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Sous Chef (Japanese Cuisine)
Sous Chef (Japanese Cuisine): Responsibilities
- Prepare sushi rice, chopping, slicing and filleting various kinds of fish
- Create a rich sushi menu with various main ingredients and raw fish
- Prepare all types of sushi including make, nigiri and sashimi according to established guidelines on quality, portion size, presentation and food safety
- Ensure food quality and the desired kitchen standards are constantly met
- Prepare appetizers, soups and salad that are close to the philosophy of Japanese cuisine
- Assist in maintaining and controlling food costs
Requirements:
- Minimum 5 years solid experience in Japanese cuisine
- Relevant experience in Japanese cuisine and possess outstanding technical cooking skills
- Creative, flexible and have a can-do attitude
- Excellent time-management skills
- Exceptional customer service skills
- Immediate availability will be of prime consideration
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