Line Cook

• Prepare and cook menu items in accordance with recipes and standards.
• Set up and stock stations with necessary supplies.
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
• Maintain cleanliness and organization of the kitchen and workstations.
• Follow proper food handling and sanitation procedures.
• Assist with inventory and notify kitchen management of any shortages or issues.
• Work collaboratively with the kitchen and front-of-house staff.
• Handle and store ingredients and food properly.
• Comply with nutrition and sanitation regulations and safety standards.
• Proven cooking experience, preferably with experience in Japanese restaurant
• Familiarity with kitchen equipment and utensils.
• Ability to follow recipes and instructions accurately.
• Strong attention to detail and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Flexible schedule, including evenings, weekends, and holidays.
• Food Handler’s certification (or willingness to obtain).

Benefits (if Applicable)

• Meal allowance
• Service charge after a month