Japanese Cook-Specialty

Mission

Responsibilities

• Prepare and cook a variety of dishes, including sushi, sashimi and other Japanese-inspired entrees.
• Follow recipes and cooking techniques accurately.
• Demonstrate a complete understanding of the required menus.
• Plan duties based on the prep list created by chefs.
• Prep, cook, clean up and organize the kitchen area, complete pre-production.
• Prepare meats, fishes, pastas, side dishes and garnishes following recipes carefully.
• Roast, fry, steam, grill, bake meats, fishes, vegetables as required by recipes.
• Prepare sauces and dressings according to the standards.
• Ensure sufficient product is pulled for the day and replenish supplies as needed.
• Maintain proper food production records and ensure all equipment is operable.
• Ensure all items for assigned stations & functions are prepared, garnished, ready for other departments.
• Maintain good portion control and forecast of production.
• Practice proper grooming, personal hygiene, and use safety equipment.
• Place racks of products in cooling tunnel or any other available waiting area, stocked and ready to go.
• Ensure the kitchen is locked and all items are secured before leaving.
• Communicate effectively with kitchen personnel & other unit departments.
• Comply with all company service standards, health & safety procedures, food safety requirements.
• Help where needed to ensure all kitchen areas are ready for service.
• Responsible for sanitation and post-service set-up.
• Notify team lead, lead hand, or manager of any maintenance repairs need or unsafe conditions.
• Perform other duties as assigned.
• Taste and smell prepared food to determine quality and palatability.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.

Qualifications

• Ability to stand for long periods.
• Ability to read, write and speak in English.
• Good knowledge of HACCP (training will be provided otherwise).
• At least 1 year in a similar position in a restaurant or catering business.
• Ability to handle pressure in a fast-paced environment.