Japanese Chef (Paranaque)

Key responsibilities:
Food preparation:
Expertly prepare and cook a wide range of Japanese dishes, including sushi rolls, sashimi, tempura, yakitori, miso soup, and more, with precise knife skills and attention to detail.
Ingredient selection:
Source and select fresh, high-quality ingredients, particularly seafood, with a focus on seasonal availability.
Presentation:
Arrange dishes aesthetically to meet Japanese standards of presentation, considering color, texture, and plating techniques.
Menu development:
Collaborate with management to create innovative and seasonal menus while respecting traditional Japanese flavors and recipes.
Kitchen hygiene:
Maintain a clean and organized kitchen workspace, adhering to food safety regulations and proper sanitation practices.
Staff training:
Train and mentor kitchen staff on proper Japanese cooking techniques, knife skills, and recipe execution.
Special events:
Prepare and present dishes for special events, banquets, or catering needs.
Inventory management:
Monitor ingredient levels, manage food costs, and ensure efficient stock rotation.
Required skills:
Proficient knife skills:
Expertise in using Japanese knives for precise cuts and preparation techniques.
Knowledge of Japanese cuisine:
Deep understanding of traditional Japanese ingredients, cooking methods, and flavor profiles.
Attention to detail:
Ability to focus on precise measurements and presentation standards.
Culinary creativity:
Capability to develop new dishes or variations on classic recipes while maintaining authenticity.
Teamwork:
Effectively collaborate with other kitchen staff to ensure smooth operations.