Responsibilitiesmaintain a clean and organized workstation to support efficient meal preparationprepare and cook grilled meat and japanese dishes according to restaurant standardsmaintain food quality, taste, and presentation consistencyensure kitchen cleanliness, safety, and hygiene compliancemonitor inventory and assist with stock rotationwork collaboratively with the kitchen team to deliver exceptional customer servjob requirementsminimum 1-2 years of experience as a chef de partie in a restaurant industry.
experience in japanese cuisine is a plusknowledgeable in grilling techniques is an advantagestrong attention to detail and the ability to work well under pressure in a fast-paced environmentwith meat handler certificationexcellent knife skills and proficiency in various cooking techniques is an advantagefamiliarity with food safety and sanitation protocolsability to work effectively as part of a teampassion for creating delicious, high-quality disheswilling to work on shifting schedules, weekends, and holidays#j-*-ljbffr