COOK/CHEF

Job Detail

• Handle a wide range of raw fish and other ingredient Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods • Prepare ingredients for menu items and ensure adequate quantity to avoid wastage • Ensure food portions and food presentation meet company standards • Ensure ingredients and final products are fresh. • Monitoring supplies and re-ordering stock as needed • Packing and labelling of sashimi • Maintain a clean and safe work area, including handling utensils, equipment and dishes • Handle and store ingredients and food at the correct temperature in order to avoid spoilage • Maintain food safety and sanitation standards • Monitor and train subordinate to obtain good quality skills and performance • Welcome and bids farewell to customers as part of an open concept restaurant environment • Ad-hoc assigned by Chef