Assist the Japanese Head Chef. In charge of directing the general operation of the kitchen, purchase order, menu planning, cost control and inventory.Direct supervision of kitchen staffs and implementation of all their duties and responsibilities.Motivate, coach and train to maximise their productivity. Ensure kitchen environment compliance with health and regulations.

Provides direct support to the business unit management team in the aim of achieving the successful implementation, development and maintenance of all operational procedures, standards and goals. Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. To enhance the guest experience by delivering service improvements in line with workplace instructions. Ensures that all staffs are properly trained to meet the guest needs. Monitor staff engagement and recommend to manager necessary improvements to meet the requirements. Oversee the outlet presentation and ensure the consistency of the quality products and service. Monitor the work environment to ensure it is safe for all staffs, contractors and visitors. Provide all staffs with relevant Health and Safety information and supervision to conduct their job safely. And ensure regular health and safety monitoring (inspections and walkthroughs) are made to ensure unsafe acts and unsafe conditions are identified and where necessary action taken to rectify.

Setting up sushi bar and closing up the sushi bar. Checking the provision of item and replenish when required. Cutting of fish, preparing sushi rolls, sauces and other dishes when required.

Completely organise the kitchen and effectively manage the team to timely provide well presented high quality food which complies with all company guidelines to our customers.

To effectively manage the kitchen team to achieving the highest standard of food production. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications.

Assist to the Head Chef in charge of directing the general operation of the kitchen, purchase order, menu planning, cost control, and inventory.

Supervise cooks and managed the Japanese Kitchen preparation, standard portioning, garnishing, estimated food consumption, nutrional value and proper sanitary condition based on HACCP standard.

In charge of sushi bar operation.

In charge of preparing Japanese hot and cold items in all events includes daily buffet of the main dining restaurant, functions, and daily special orders of the guest.

Preparing sushi and sashimi.