Chef de Partie, Sous Chef

Expertly operate the traditional robatayaki grill, utilizing charcoal or open flames to cook a variety of meats, seafood, and vegetables.

Maintain precise heat control to ensure consistent and even cooking, delivering high-quality dishes with optimal texture and flavor.

2. Food Preparation:

Prepare ingredients by properly cleaning, marinating, and skewering meats, seafood, and vegetables before grilling.

Apply advanced knife skills to cut ingredients to consistent sizes and shapes, ensuring uniformity for even cooking and presentation.

3. Menu Development:

Contribute to the creation and refinement of the robatayaki menu, blending traditional Japanese grilling techniques with modern, innovative ideas.

Ensure dishes are visually appealing, focusing on presentation that highlights the freshness, quality, and craftsmanship of the ingredients.

4. Customer Interaction:

Engage with customers in an open kitchen environment, explaining the dishes, offering personalized recommendations, and addressing any dietary preferences or special requests.

Monitor customer feedback, ensuring they are satisfied with the meal, and adjust cooking techniques to accommodate individual preferences as needed.

5. Team Collaboration and Supervision:

Collaborate closely with kitchen staff, including other chefs, line cooks, and assistants, to ensure smooth kitchen operations during peak service times.

Supervise and mentor junior chefs or kitchen staff, providing guidance on robatayaki cooking techniques and high kitchen standards.

6. Maintaining Cleanliness and Safety:

Maintain a clean and organized kitchen, ensuring all food preparation areas, grills, and kitchen equipment are regularly sanitized.

Adhere to food safety regulations, ensuring proper ingredient handling and storage to prevent cross-contamination and ensure hygiene standards are met.

7. Inventory and Stock Management:

Oversee inventory levels of ingredients, grilling materials, and kitchen supplies, ensuring availability for service, while regularly checking stock and rotating items to maintain freshness and minimize waste.

Collaborate with suppliers and kitchen management to place timely orders, keep accurate inventory records, and adjust stock levels based on demand and menu changes.

Requirements and Skills:

1. Languages: Proficiency in Mandarin is required to communicate with Mandarin-speaking customers, while proficiency in English is preferred.

2. Experience: Proven experience of 8 years or more as a Chef or in a similar role, preferably within a Japanese restaurant or with grill/barbecue expertise.

3. Expert Grilling Skills: Mastery of cooking on a robatayaki grill, with the ability to adjust heat levels and cooking methods for a variety of ingredients, from delicate fish to meats and vegetables.

4. Adaptability: Ability to adjust cooking methods based on the specific needs of different foods, understanding how different ingredients react to heat and time.

5. Multitasking: Skilled at managing multiple tasks simultaneously, such as preparing ingredients, grilling, and plating, while maintaining high quality in each dish.

6. Consistency and Quality Control: Ensuring that every dish is prepared to the highest standards of quality, consistently delivering excellent results, regardless of the kitchen's pace or volume of orders.

Performance Bonus: Eligible for a bonus based on overall performance.

EPF, SOCSO, and EIS