1st Cook (Japanese Cuisine)

Job Description:

Key Responsibilities:

1. Prepare and cook a variety of Japanese dishes including sushi, sashimi, tempura, and other traditional dishes
2. Follow recipes and menu specifications to ensure consistency and quality of food
3. Ensure that all food is prepared and presented in a timely and efficient manner
4. Maintain a clean and organized work area, following all food safety and sanitation guidelines
5. Train and supervise junior cooks and kitchen staff in proper food preparation techniques and safety procedures
6. Assist in menu planning and development, taking into consideration guest preferences and dietary restrictions
7. Monitor food inventory and place orders for necessary ingredients and supplies
8. Collaborate with other members of the culinary team to ensure a smooth and efficient operation
9. Adhere to all company policies and procedures, including safety and hygiene standards
10. Perform other duties as assigned by the Executive Chef or Sous Chef

Qualifications:

1. Minimum of 3 years of experience as a cook, with at least 1 year in a similar role specializing in Japanese cuisine
2. Extensive knowledge of Japanese cooking techniques and ingredients
3. Strong understanding of food safety and sanitation guidelines
4. Ability to work in a fast-paced environment and handle multiple tasks simultaneously
5. Excellent communication and leadership skills
6. Team player with a positive attitude and strong work ethic
7. Flexibility to work long hours, weekends, and holidays as needed
8. Must be able to pass a pre-employment medical examination and obtain necessary travel documents

Working Place:

Cape Town, Western Cape, South Africa