Chef - Cold Kitchen

Job description

The role of the the employer Chef is to prepare and present a variety of Japanese and Peruvian cold dishes, with a primary focus on the employer, sashimi, ceviche, tiradito, and Nikkei fusion cuisine. This role requires strong technical skills, attention to detail, and a commitment to maintaining the highest standards of food quality, presentation, hygiene, and food safety. Responsibilities include preparing the employer, sashimi, ceviche, and tiradito, while maintaining ingredient quality and presenting dishes aesthetically and consistently. The the employer Chef also works closely with the team to ensure smooth daily operations and maintain high standards of health and safety.

Requirements

• Previous experience as a the employer Chef or in a similar Cold Kitchen position
• good knowledge of Japanese cuisine and the employer preparation techniques
• strong knife skills and knowledge of seafood handling and preparation
• ability to work under pressure while maintaining consistent food quality
• knowledge of Nikkei fusion cuisine is an advantage
• ability to work as a team and follow the Executive Chef's instructions.

Skills