Prep Cook

Key Responsibilities • Prepare and organize daily mise en place for the Japanese kitchen. • Wash, peel, cut, chop, slice, portion, and prepare vegetables, fruits, meat, seafood, and other ingredients. • Assist in preparing ingredients required for sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes, as applicable to the menu. • Prepare basic sauces, dressings, marinades, stocks, broths, and other kitchen preparations under the direction of the Chef. • Assist Sushi Chefs and other kitchen sections with ingredient preparation. • Ensure ingredients are prepared according to required specifications, portion sizes, and quality standards. • Follow proper knife-handling techniques and use kitchen equipment safely. • Ensure all prepared ingredients are properly labeled, dated, covered, and stored. • Follow FIFO (First In, First Out) procedures to maintain freshness and minimize food waste. • Monitor the freshness and quality of ingredients and immediately report any damaged, spoiled, or low-quality products. • Assist with the proper handling and preparation of fresh fish, seafood, meat, vegetables, and other food products as instructed. • Maintain proper temperature control during food preparation and storage. • Keep preparation areas, workstations, cutting boards, knives, utensils, and equipment clean and sanitized. • Follow HACCP, food safety, hygiene, and sanitation procedures at all times. • Maintain proper portion control and minimize food wastage during preparation. • Ensure all required ingredients are ready before the start of each service. • Support the Chef and Kitchen Supervisor during busy service periods. • Assist with receiving, checking, and storing kitchen supplies when required. • Monitor preparation stock levels and inform the Chef or Kitchen Supervisor of items that need replenishment. • Follow daily preparation lists and complete assigned tasks within the required time. • Assist with kitchen opening and closing procedures. • Maintain a clean, organized, and safe working environment. • Support other kitchen sections when required. • Perform any other duties assigned by the Chef, Kitchen Supervisor, or Head Chef. Show more Show less

Key Responsibilities include: Prepare and organize daily mise en place for the Japanese kitchen; wash, peel, cut, chop, slice, portion, and prepare vegetables, fruits, meat, seafood, and other ingredients; assist in preparing ingredients for sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes; prepare basic sauces, dressings, marinades, stocks, broths, and other kitchen preparations under the direction of the Chef; assist Sushi Chefs and other kitchen sections with ingredient preparation; ensure ingredients are prepared according to required specifications, portion sizes, and quality standards; follow proper knife-handling techniques and use kitchen equipment safely; ensure all prepared ingredients are properly labeled, dated, covered, and stored; follow FIFO procedures to maintain freshness and minimize food waste; monitor the freshness and quality of ingredients and report any damaged, spoiled, or low-quality products; assist with proper handling and preparation of fresh fish, seafood, meat, vegetables, and other food products; maintain proper temperature control during food preparation and storage; keep preparation areas, workstations, cutting boards, knives, utensils, and equipment clean and sanitized; follow HACCP, food safety, hygiene, and sanitation procedures; maintain proper portion control and minimize food wastage; ensure all required ingredients are ready before the start of each service; support the Chef and Kitchen Supervisor during busy service periods; assist with receiving, checking, and storing kitchen supplies when required; monitor preparation stock levels and inform the Chef or Kitchen Supervisor of items that need replenishment; follow daily preparation lists and complete assigned tasks within the required time; assist with kitchen opening and closing procedures; maintain a clean, organized, and safe working environment; support other kitchen sections when required; perform any other duties assigned by the Chef, Kitchen Supervisor, or Head Chef.