Job Description

COMPANY DESCRIPTION
Takayama invites you to an intimate epicurean encounter steeped in the tradition of fine Japanese cuisine. Indulge in a multi-course menu that celebrates seasonal ingredients at the peak of their flavours, as Executive Chef Taro Takayama and his team curate every dish to exquisite perfection right before your eyes.
DESIGNATION : Chef De Partie (Japanese Fine Dining) - Takayama

RESPONSIBILITIES
ROLES AND RESPONSIBILITIES

• Work with the kitchen team to produce high quality Japanese food
• Learn and execute job duties for Plating, Cold Kitchen, and Grill stations
• Produce a variety of dishes accordingly to station, whether deep fried, grilled, sauteed, steamed or cold
• Plate and present dishes with exquisite precision
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
• Responsible for the compliance of all health, safety, and food hygiene legislation
• Be service oriented, able, and willing to engage customers in an open bar counter service concept
• Any other duties as assigned by Management

• Minimum 1 year of relevant kitchen experience
• Must have basic knife skill and ingredient knowledge
• Strong mental capacity to learn, take demands and multi-task
• Holds critically high hygiene and safety standards
• Ability to use chopsticks (plating)
• Takes initiative and a great team player
• Willingness to work shift hours, weekends, and public holidays