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 effective 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.
Solid 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 quick-paced kitchen environment.
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 Sohna
🏢 Gourmer Services
📍 Sohna