Job Description
As an opening member of a high-branded Japanese Sushi restaurant, this position is responsible to keep the food quality high and hygiene. The restaurant serves professional and fresh Japanese seafoods and you are to cooperate with the kitchen staff, service staff, and the managers.
– Lead the food operation in the kitchen. Yourself also need to work on cooking salad, side dish etc.
– Maintains and improves food quality, cooking speed and timing
– Controls food cost, manages stock to minimize wastage, damaged goods and cancel food
– Corporate with service department to solve the issues, improve the current situation
– Work with trainer to make training plan and review of training result
– Support to find high quality of products and help to negotiate
– Other tasks assigned by direct manager.
Job Requirement
– Excellent communication skill
– Be interested in Japanese food
– Working experience in kitchen operation in a restaurant
– Computer skills. Able to use Ms. Office in order to make documents related to the kitchen operation
– Leadership skill
– Self motivated and willing to learn person
– Advanced English skill
– Strong commitment to the work with high sense of responsibility
Benefit
– Bonus (depending on his ability)
– Substitute holiday for national holidays
– Compensation for seniority (7.5days of salary paid twice a year)
– Paid vacation: 18 days per year for up to 3 years working Increasing by one day for every 3 years of working. Maximum of 20 days per year.