Job Description

Perform opening and closing duties
Prepare and cook according to the standard recipe
Maintain portion control and quantities of preparation to minimise waste
Store food in designated containers and storage areas to prevent spoilage
Receive and store food supplies, equipment, utensils in designated storage areas
Assist in dishwashing if required
Handle any other duties assigned by Chef

Job Requirements

Minimum GCE N-Level or, ITE qualifications
With F&B experience is an asset but not essential
Possess WSQ Food & Hygiene Certificate
Good understanding of procedures related to kitchen operation
Good and positive working attitude
Possess passion in Japanese Cuisine
Able to work in warm, oily and humid environment 
Able to work well in a team and individually
Able to do split shift and work on weekends and public holidays
Able to multi-task and adapt to fast paced environment
Uphold excellent food hygiene and kitchen safety practices

Work Location (MRT)