Key Responsibilities:

• Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, and other traditional dishes
• Follow recipes and menu specifications to ensure consistency and quality of food
• Ensure that all food is prepared and presented in a timely and efficient manner
• Maintain a clean and organized work area, following all food safety and sanitation guidelines
• Train and supervise junior cooks and kitchen staff in proper food preparation techniques and safety procedures
• Assist in menu planning and development, taking into consideration guest preferences and dietary restrictions
• Monitor food inventory and place orders for necessary ingredients and supplies
• Collaborate with other members of the culinary team to ensure a smooth and efficient operation
• Adhere to all company policies and procedures, including safety and hygiene standards
• Perform other duties as assigned by the Executive Chef or Sous Chef

Qualifications:

• Minimum of 3 years of experience as a cook, with at least 1 year in a similar role specializing in Japanese cuisine
• Extensive knowledge of Japanese cooking techniques and ingredients
• Strong understanding of food safety and sanitation guidelines
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Excellent communication and leadership skills
• Team player with a positive attitude and strong work ethic
• Flexibility to work long hours, weekends, and holidays as needed
• Must be able to pass a pre-employment medical examination and obtain necessary travel documents