Oversee and assist the kitchen staff in all aspects of food production
Evaluate food products to ensure consistent quality standards
Directs food preparation and collaborates with the executive chef.
Helps in the design of food and drink menus.
Produces high-quality plates, including both design and taste.
Assists with menu planning, inventory, and management of supplies.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve the kitchen’s performance.
Prepares food properly.
KNOWLEDGE OF JAPANESE CUISINE IS NEEDED
At least 2+ years' of culinary or kitchen experience
Excellent interpersonal and verbal communication skills
Highly organized with excellent attention to detail
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