Japanese Cook

Key Responsibilities

Food Preparation & Cooking

• Prepare Japanese and Asian dishes according to approved recipes and Standard Operating Procedures (SOPs).

• Complete daily mise en place and prepare ingredients, sauces, stocks, marinades, and garnishes before service.

• Follow appropriate cooking techniques, temperatures, and timings to maintain food quality.

• Ensure consistency in taste, portion size, quality, and presentation across all orders.

• Work in assigned kitchen sections, such as hot kitchen, grill, tempura, ramen, sushi, or maki preparation.

Quality & Portion Control

• Follow standardized recipes and portion specifications accurately.

• Check ingredient freshness and quality before use.

• Maintain proper plating and food presentation standards.

• Report ingredient shortages or quality issues to the Chef/Supervisor and ensure substandard food is not served.

Food Cost & Wastage Control

• Follow approved Bills of Materials (BOM) and recipe specifications.

• Maintain portion control and minimize food-cost variance.

• Reduce preparation and cooking waste, record wastage, and avoid overproduction.

• Follow FIFO/FEFO principles when storing and using ingredients.

Hygiene & Food Safety

• Maintain personal hygiene and ensure kitchen workstations are clean and sanitized.

• Follow food safety, sanitation, and temperature-control procedures.

• Label, date, and store ingredients and prepared food correctly.

• Maintain proper storage and cold-chain conditions for seafood, meat, and other perishable items.

• Report food-safety risks and kitchen hazards immediately.

Kitchen Operations

• Prepare and maintain the assigned workstation before and during service.

• Complete opening and closing duties as instructed.

• Operate knives, grills, fryers, induction equipment, and other kitchen tools safely.

• Report equipment malfunctions and maintenance needs to the supervisor.

• Assist other kitchen sections when required.

Service & Teamwork

• Coordinate with the Chef, kitchen team, and service staff to ensure smooth operations.

• Prepare orders accurately and within required service times.

• Maintain efficiency and composure during busy service periods.

• Follow instructions from senior chefs and supervisors while supporting team members.

• Maintain professional discipline and a collaborative work environment.

Japanese Cuisine Skills

Candidates with knowledge or experience in the following areas will be preferred:

• Japanese cooking techniques and presentation

• Sushi and Maki preparation

• Tempura and Teriyaki

• Donburi and Japanese rice bowls

• Ramen and Japanese soups

• Yakitori and grilling techniques

• Japanese sauces and marinades

• Seafood handling and preparation

• Sashimi preparation, where applicable