- Processing dishes that meet the requirements of quality and quantity and aesthetics.
- Control of incoming materials and the use of materials.
- Coordinate with Chef to propose menu, research new dishes for the restaurant.
- Responsible for food hygiene and safety from raw material preparation to processing and presentation
- Ensure equipment and tools used for processing must be cleaned according to prescribed standards.
Request:
- At least 02 years of experience in the position of Main Chef (hot, cold) at Japanese Restaurant.
- Knowledge of food safety.
- Flexibility in work,
