Key Responsibilities

Prepare and organize daily mise en place for the Japanese kitchen. Wash, peel, cut, chop, slice, portion, and prepare vegetables, fruits, meat, seafood, and other ingredients. Assist in preparing ingredients required for sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes, as applicable to the menu. Prepare basic sauces, dressings, marinades, stocks, broths, and other kitchen preparations under the direction of the Chef. Assist Sushi Chefs and other kitchen sections with ingredient preparation. Ensure ingredients are prepared according to required specifications, portion sizes, and quality standards. Follow proper knife-handling techniques and use kitchen equipment safely. Ensure all prepared ingredients are properly labeled, dated, covered, and stored. Follow FIFO (First In, First Out) procedures to maintain freshness and minimize food waste. Monitor the freshness and quality of ingredients and immediately report any damaged, spoiled, or low-quality products. Assist with the proper handling and preparation of fresh fish, seafood, meat, vegetables, and other food products as instructed. Maintain proper temperature control during food preparation and storage. Keep preparation areas, workstations, cutting boards, knives, utensils, and equipment clean and sanitized. Follow HACCP, food safety, hygiene, and sanitation procedures at all times. Maintain proper portion control and minimize food wastage during preparation. Ensure all required ingredients are ready before the start of each service. Support the Chef and Kitchen Supervisor during busy service periods. Assist with receiving, checking, and storing kitchen supplies when required. Monitor preparation stock levels and inform the Chef or Kitchen Supervisor of items that need replenishment. Follow daily preparation lists and complete assigned tasks within the required time. Assist with kitchen opening and closing procedures. Maintain a clean, organized, and safe working environment. Support other kitchen sections when required. Perform any other duties assigned by the Chef, Kitchen Supervisor, or Head Chef.