Job Description

Job Responsibilities


  • Competent & knowledgeable in all aspects of sushi, sashimi & bento preparations.

  • Manage a clean, hygienic kitchen in compliance with SFA & other governmental regulations.

  • Food cost maintenance is a big part of the assigned commodity.

  • R&D & set up all menus.

  • Train & educate headcount under his/her charge on daily chores & routines.

    • Skills / Requirements

  • Minimum of 2 years & above in basic culinary position, preferably in a similar Japanese cuisine environment.

  • Basic Food Hygiene Certificate.

  • Knowledge of different culinary techniques are advantageous.

  • Certificate in Culinary, preferred.

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