Experience
- 1 to 3 years
- The applicants should have experience in the following business area(s): Retail Store, Restaurant, Group of Companies, Furniture, Interior Design
Education
- HSC
Requirements
- 1 to 3 years
- The applicants should have experience in the following business area(s): Retail Store, Restaurant, Group of Companies, Furniture, Interior Design
Additional Requirements
- Age 25 to 35 years
- Only Male
Responsibilities & Context
Food Preparation & Cooking
* Prepare and cook Japanese and Asian dishes according to approved recipes and SOPs.
* Complete daily mise en place before service.
* Prepare ingredients including meat, seafood, vegetables, sauces, stocks, marinades and garnishes.
* Follow correct cooking methods, temperatures and cooking times.
* Ensure every dish meets IZAKAYA’s required taste, quality, portion and presentation standards.
* Maintain consistency in every order, regardless of branch or shift.
* Handle assigned kitchen sections such as hot kitchen, grill, tempura, ramen, sushi/maki preparation or other sections as assigned.
Quality & Portion Control
* Follow standardized recipes and portion sizes accurately.
* Check the quality and freshness of ingredients before use.
* Maintain proper food presentation and plating.
* Report any quality issue or ingredient shortage immediately to the Chef/Supervisor.
* Ensure rejected or substandard food is not served to guests.
Food Cost & Wastage Control
* Follow approved BOM and recipe specifications.
* Maintain proper portion control to minimize food-cost variance.
* Reduce unnecessary preparation and cooking wastage.
* Record and report wastage according to restaurant procedures.
* Use ingredients according to FIFO/FEFO principles.
* Avoid overproduction and unnecessary preparation.
Hygiene & Food Safety
* Maintain high standards of personal hygiene and kitchen cleanliness.
* Follow food safety, sanitation and temperature-control procedures.
* Properly label, date and store prepared food and ingredients.
* Maintain correct cold-chain and storage procedures for seafood, meat and other perishables.
* Clean and sanitize workstations, utensils and equipment after use.
* Immediately report any food-safety risk or kitchen hazard.
Kitchen Operations
* Ensure the assigned workstation is fully prepared before opening/service.
* Maintain sufficient mise en place during service.
* Complete opening and closing kitchen duties as assigned.
* Handle knives, cooking equipment, fryers, grills, induction equipment and other kitchen equipment safely.
* Report equipment breakdowns or maintenance requirements to the supervisor.
* Assist other kitchen sections when required.
Service & Teamwork
* Work closely with the Chef, kitchen team and service team to ensure smooth operations.
* Prepare orders accurately and within the required service time.
* Remain calm and efficient during peak hours.
* Follow instructions from senior chefs and supervisors.
* Support team members when required.
* Maintain professional discipline and positive teamwork.
Japanese Cuisine Skills
Candidates with knowledge or experience in the following will be preferred:
* Japanese cooking techniques
* Sushi and Maki preparation
* Tempura
* Teriyaki
* Donburi/rice bowls
* Ramen and Japanese soups
* Yakitori/grilling
* Japanese sauces and marinades
* Seafood handling
* Sashimi preparation, where applicable
* Japanese plating and presentation