JOB RESPONSIBILITIES

l  Produce high quality, consistent menu items based on recipes

l  Ensure overall cleanliness of the kitchen space and personal hygiene

l  Hold a hygiene course certification or be willing to attain one

l  Participate in opening duties, setting up stations, stocking ingredients and dry storage,               communicating with the manager to maintain a flow of service and inventory

l  Work as part of a team, finding solutions to problems and always looking for a way to                 make things better

REQUIREMENTS

l  Kitchen experience preferred but not necessary

l  The ability to communicate in English and/or other foreign languages (esp. Japanese)                 would be an advantage

l  An enthusiastic, self-confident, humble, team-player attitude

l  An interest in food knowledge and a desire to be educated in Japanese cuisine

l  Immediate available is highly preferred

WORKING LOCATION

Sai Kung

BENEFITS 

Competitive Pay

6 days Rest Day a month

Duty Meals

Performance Bonus

Travel Allowance

Medical Allowance

Tips