Requirements
-Minimum 2 years of working experience in Western or Japanese cuisine
-Possess basic to advanced culinary knowledge, including cooking techniques and understanding of raw ingredients
-Able to maintain high standards of kitchen and personal hygiene at all times
-Capable of handling inventory management, monitoring wastage, and practicing FIFO (First-In, First-Out) effectively
-Able to work independently with minimal supervision
-Ensure mise en place is prepared and maintained efficiently according to operational standards
-Maintain consistent quality in both food preparation and final plated products
-Flexible and willing to perform any additional tasks assigned by superiors as needed

Responsibilities
-Prepare, cook, and present dishes according to standard recipes, portion sizes, and quality expectations
-Ensure mise en place is properly prepared, organized, and replenished throughout service
-Maintain high standards of food quality, consistency, and presentation in every dish served
-Monitor and manage inventory, including receiving, storing, and rotating stock using FIFO practices to minimize wastage
-Enforce kitchen hygiene and food safety standards, ensuring compliance with health regulations and company policies
-Collaborate closely with the Sous Chef and Head Chef, providing input on menu planning, specials, and improvements
-Train and guide Commis Chefs and junior team members, maintaining a positive and efficient work environment
-Report any equipment issues, shortages, or safety concerns to the management promptly
-Be flexible and willing to support other kitchen sections when required to ensure smooth overall operations