Chef de partie Japanese

• Monitor food and supply levels, place orders, and manage inventory to ensure efficiency and minimize waste.
• Prepare a range of authentic Japanese dishes, grilled items and hot small plates
• Train and mentor kitchen staff, ensuring they follow recipes and adhere to food safety protocols.
• Ensure all food is prepared and presented attractively, meeting the establishment&039;s standards.
• Maintain strict adherence to health, safety, and food hygiene standards in the kitchen.
• Support to the Sous Chef to develop new dishes and refine existing recipes to align with the Izakaya&039;s concept and ensure high quality.
• Oversee all kitchen operations, ensuring a clean, organized, and efficient work environment.

• A passion for culinary arts and the ability to develop creative dishes.
• Ability to lead, motivate, and supervise junior kitchen staff.
• Strong interpersonal and communication skills to collaborate effectively with kitchen and front- of- house staff.
• The ability to manage multiple tasks and cook efficiently, especially under pressure.
• Certification and knowledge of food safety and handling standards.
• A deep understanding of Japanese cuisine, ingredients, and cooking techniques is crucial.

• Other benefits will be shared in the interview
• 12 annual leaves, 8 days off per month
• Great change to discover internal and external training programs
• Insurances as per law
• Attractive salary and benefits, full service charge and salary during probation period
• Duty meal, uniform provided by Company
• Dormitory for staff (terms and conditions applied)
• Accident Insurances 24/7
• Benefits for seniority
• Educational and living expenses allowance
• Good opportunity for learning and development

Cập nhật gần nhất lúc: 2026-03-26 11:05:02