Japanese Cook

Company Name: ISHO Limited

Location: Dhaka

Job Type: Full-Time

Workplace Type: Full-time

Job ID: IJOB202673288

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.

Requirements

• Experience: 1-3 years
• Education:
• Skills: japanese cuisine knowledge, japanese cuisine, culinary skills, food preparation, restaurant management, japanese culture, restaurant operations, kitchen operations, asian cuisine, culinary management

Last Date of Application: 06 November 2026