DCDP

Overview

**Department:** Kitchen / Culinary

Job Summary

Key Responsibilities

• Assist in preparing and cooking Japanese dishes including sushi, sashimi, tempura, ramen, robata, and hot kitchen items (as applicable).
• Follow standardized recipes, portion sizes, and presentation guidelines.
• Support the Chef de Partie in daily mise en place and station organization.
• Ensure all food items are prepared and served in a timely manner.
• Maintain cleanliness and organization of workstations at all times.
• Adhere strictly to food safety, hygiene, and HACCP standards.
• Assist in receiving, storing, and rotating ingredients properly (FIFO).
• Minimize food wastage and report any issues to senior chefs.
• Work collaboratively with other kitchen team members.
• Follow instructions from senior chefs and contribute to a positive kitchen culture.

Requirements

• Proven experience as Demi Chef de Partie or Commis Chef in Japanese cuisine.
• Basic knowledge of Japanese cooking techniques and ingredients.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Culinary certificate or diploma is an advantage.

Desired Skills & Competencies

• Knife handling and basic butchery skills
• Attention to detail
• Time management
• Willingness to learn and improve
• Positive attitude

Working Conditions

• Shift-based role
• Standing for extended periods
• Hot kitchen environment