Roles & Responsibilities

• Assist the Head Chef In daily kitchen operations and ensure smooth service flow

• Prepare and handle fresh ingredients including seafood, vegetables, and garnishes, according to omakase standards

• Support the preparation of sushi and other omakase dishes with precision and consistency

• Maintain the highest standards of hygiene, food safety, and cleanliness in all kitchen areas

• Ensure proper storage, handling, and rotation of ingredients to maintain freshness and minimize waste

• Support team members and contribute to a professional and collaborative kitchen environment

• Remain composed and efficient under pressure, especially during peak dining hours

• Any other ad-hoc duties reasonably required

Requirements & Skills

• G.C.E 'O'/'N' Level holder or above

• Proficiency in English & Chinese

• Proficiency in Japanese will be a strong plus point

• Past experience in F&B and/or fine dining related roles will be preferred

• Willingness to learn, adapt, and follow the guidance of the Head Chef

• Attention to cleanliness and safety

• Excellent people skills with a friendly attitude