SERVICES CREW (BAYAN BARU, PENANG)

Responsibilities

• Assisting the head chef and sous chefs in the preparation of Japanese dishes
• Ensuring adherence to traditional Japanese cooking techniques and recipes
• Maintaining cleanliness and organization in the kitchen and food preparation areas
• Preparing ingredients, including cutting, slicing, and marinating, according to recipes
• Collaborating with team members to ensure smooth kitchen operations and timely service
• Maintain cleanliness and organization in the kitchen area, including equipment and utensils
• Uphold food safety and sanitation standards at all times
• Carry out other related duties which may be assigned from time to time
• Stay updated on current food trends, culinary techniques, and Japanese food culture to enhance culinary skills and knowledge

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