Job Responsibilities

• Follow the chef's instructions to process and prepare ingredients, including cutting fish, preparing rice, and washing and chopping vegetables.

• Assist the chef in completing the daily meal preparation process to ensure efficient service and stable quality.

• According to the restaurant's operational needs, participate in opening and closing operations, and support other kitchen-related matters.

Work requirements

• Holding a certificate in food and beverage management or having relevant academic qualifications.

• Have two or more years of experience as a Japanese cuisine chef, familiar with sushi and sashimi preparation process and technology.

• Positive and proactive work attitude, reliable and punctual, with a high sense of responsibility and team spirit.

• Emphasize personal and environmental hygiene, and follow food safety and operation procedures.

• Preference will be given to those who understand Japanese, with basic communication skills being particularly important.