Food Preparation & Production
- Prepare and cook a variety of Japanese dishes including Sushi, Sashimi, Maki Rolls, Tempura, Ramen, Udon, Donburi, Teriyaki, Yakitori, and other traditional Japanese specialties.
- Ensure consistency in taste, quality, portioning, and presentation.
- Maintain freshness and proper storage of seafood, vegetables, sauces, and other ingredients.
- Assist in menu development and seasonal dish planning.
- Monitor food quality throughout preparation and service.
Kitchen Operations
- Manage daily mise en place and production requirements.
- Ensure efficient utilization of ingredients and minimize food wastage.
- Maintain inventory levels and communicate purchasing requirements.
- Follow standard recipes and operational procedures.
Food Safety & Hygiene
- Adhere to all food safety, sanitation, and hygiene standards.
- Ensure proper storage, labeling, and rotation of food products (FIFO).
- Maintain cleanliness of workstations, equipment, and kitchen areas.
Team Coordination
- Work closely with kitchen staff to ensure smooth operations.
- Train and guide junior chefs and kitchen assistants when required.
- Support the Executive Chef in maintaining kitchen standards and productivity.
Requirements
- Proven experience as a Japanese Chef.
- Strong knowledge of Japanese culinary techniques and ingredients.
- Expertise in Sushi and Japanese hot kitchen preparation.
- Knowledge of food safety and hygiene regulations.
- Ability to work in a fast-paced kitchen environment.
- Good communication and teamwork skills.
- Culinary certification will be preferred.
Preferred Skills
- Sushi preparation and knife skills.
- Menu planning and cost control.
- Inventory management.
- Ability to handle high-volume food production while maintaining quality standards.
Pay: ₹28,000.00 - ₹33,000.00 per month
Benefits:
- Food provided
- Paid time off
- Provident Fund
Work Location: In person
