Food Preparation & Production

- Prepare and cook a variety of Japanese dishes including Sushi, Sashimi, Maki Rolls, Tempura, Ramen, Udon, Donburi, Teriyaki, Yakitori, and other traditional Japanese specialties.
- Ensure consistency in taste, quality, portioning, and presentation.
- Maintain freshness and proper storage of seafood, vegetables, sauces, and other ingredients.
- Assist in menu development and seasonal dish planning.
- Monitor food quality throughout preparation and service.

Kitchen Operations

- Manage daily mise en place and production requirements.
- Ensure efficient utilization of ingredients and minimize food wastage.
- Maintain inventory levels and communicate purchasing requirements.
- Follow standard recipes and operational procedures.

Food Safety & Hygiene

- Adhere to all food safety, sanitation, and hygiene standards.
- Ensure proper storage, labeling, and rotation of food products (FIFO).
- Maintain cleanliness of workstations, equipment, and kitchen areas.

Team Coordination





- Work closely with kitchen staff to ensure smooth operations.
- Train and guide junior chefs and kitchen assistants when required.
- Support the Executive Chef in maintaining kitchen standards and productivity.

Requirements

- Proven experience as a Japanese Chef.
- Strong knowledge of Japanese culinary techniques and ingredients.
- Expertise in Sushi and Japanese hot kitchen preparation.
- Knowledge of food safety and hygiene regulations.
- Ability to work in a fast-paced kitchen workplace.
- Good communication and teamwork skills.
- Culinary certification will be preferred.

Preferred Skills

- Sushi preparation and knife skills.
- Menu planning and cost control.
- Inventory management.
- Ability to handle high-volume food production while maintaining quality standards.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 Japanese Chef (India)
🏢 Gourmer Services
📍 India