Key Responsibilities

• Food Preparation & Cooking: Prepare and cook a range of authentic Japanese hot dishes (Prepare ramen and rice bowl dishes), ensuring consistent quality and presentation at all times.
• Kitchen Operations: Manage day-to-day kitchen activities, including stock ordering, inventory control, and maintaining a clean, well-organised workspace.
• Hygiene & Food Safety: Uphold the highest standards of food safety and hygiene in line with all regulations.
• Menu Development: Contribute to creating new dishes, seasonal menus, and assist with costing and pricing.
• Team Leadership: Supervise, support, and train kitchen staff to maintain consistency and high performance.
• Quality Control: Select and inspect fresh ingredients to ensure the best quality in every dish.
• Customer Interaction: Engage with guests when required, explaining dishes, answering questions, and accommodating special requests (especially in open kitchen or omakase-style service).

Skills & Qualifications

• Technical Ability: Strong skills in preparing and cooking Japanese cuisine. Training can be provided for candidates with basic skills and the right attitude.
• Experience: Previous experience as a Chef or Cook is preferred, particularly in Japanese cuisine. We are open to training motivated candidates who are eager to learn.
• Knowledge: Understanding of Japanese ingredients, cooking techniques, and food safety standards.
• Soft Skills: Strong time management, communication, and organisational skills, with the ability to perform under pressure.
• Teamwork: Able to work both independently and collaboratively. Confidence to manage the kitchen alone when required is essential.

Additional Information
Sponsorship opportunities may be available after a qualifying period for candidates who meet performance and role requirements.