寿司厨师

Responsibilities:
*Ensure that the work station is set up before the shift commences.
*Ensure sufficient stock of food ingredients for daily production.
*Ensures that all products used for dishes are of a high standard.
*Ensures that all health, safety legislation and guidelines are implemented, adhered to and
reviewed regularly.
*Maintains cleanliness of all areas after service.
*Manage food cost, food wastage and quality control to achieve agreed food cost, wastage targets and guidelines.

Requirements:
-Min N levels and above
-Minimum 1 year and above working experience as Sushi Chef in a Japaneses restaurant
-Knows how to prepare different kinds of sushi
-Knows how to slice and prepare sashimi
-Able to work weekend and Public Holiday
-Knows basic English and Chinese

Remuneration:
-Basic salary: $2800 – $3000 (depending on experience)
-Meals provided
-Working hours: 10.30AM-10.30PM (Tuesday, Wednesday, Thursday) 4.00PM-2.00AM (Friday and Saturday) 4.00PM-10.30PM (Sunday)
-Rest day: Monday
-Overtime: 1.5 times (not frequent)
-Annual Leave: 7 days for the 1st year, additional 1 day per year for every additional year of service, capped at 14 days