the Sous Chef / Junior Sous Chef in food preparation and cooking of Japanese
cuisines according to Company’s standards
the Sous Chef / Junior Sous Chef in staff duty roster programming
management through stock take, housekeeping, replenishing, updating of sales
display area, ordering process and maintaining stock / raw material.
all KPIs of food safety
and upkeep the presentation, taste, quality, freshness and quality of food
the cleanliness and hygiene of food preparation areas, cooking surface and
utensils used through good sanitation and organization skills
and complies with the mandatory hygiene standards and requirements
any other duties as assigned by the Sous Chef / Junior Sous Chef
to work in retail hours and during weekends/ Public Holidays.
a strong sense of customer service.
customers, responding to questions, improving engagement with merchandise and
providing outstanding customer service.
a positive attitude and focus on customer satisfaction in a fast-paced