Last Updated: 2019/04/29
Company: Casino Resorts Industry: Hotel Industry
Prepare food at all kitchen workstations, clean and sanitise work areas and equipment.
Prepare garnishes, raw meat, fish and vegetables, maintain sauces in good condition.
Unload deliveries into stockroom and rotate products to avoid spoilage.
Continuously improve health and safety standards.
Perform duties assigned by the Chef de Cuisine and Master Cook.
Secondary school or equivalent.
Minimum of 2 years’ kitchen experience in a 4 to 5 star Japanese kitchen.
Excellent product knowledge of 5-star Japanese cuisine, with knowledge and skill in ramen or yakitori part.
Accurate knife skills.
Good Cantonese and English.