TSL CATERING F&B SDN. BHD. Hiring! Full Time Japanese Chef in Selangor, Earn up to MYR 5,000 - Ricebowl

Job Summary

Responsible for preparing and cooking authentic Japanese cuisine according to company recipes, food quality standards, hygiene requirements, and customer expectations. The Japanese Chef is also responsible for maintaining kitchen cleanliness, food preparation efficiency, and proper stock handling.

Key Responsibilities

• Prepare and cook a variety of Japanese dishes such as sushi, sashimi, ramen, donburi, tempura, teppanyaki, yakitori, and other Japanese menu items.
• Follow standard recipes, portion sizes, presentation standards, and cooking procedures.
• Ensure all food is prepared with consistent taste, quality, freshness, and appearance.
• Handle and prepare raw ingredients, seafood, meat, vegetables, sauces, and Japanese seasonings safely.
• Monitor food quality and freshness before, during, and after preparation.
• Ensure proper food storage, labelling, temperature control, and stock rotation using FIFO.
• Maintain cleanliness and hygiene of the kitchen, equipment, utensils, and workstations.
• Follow food safety, HACCP, company SOPs, and workplace safety requirements.
• Assist with daily mise en place and ensure all ingredients are prepared before service.
• Monitor stock levels and inform the Head Chef of shortages or required ingredients.
• Minimise food wastage and control portion sizes and food costs.
• Assist in menu preparation, recipe development, and new Japanese dish development when required.
• Ensure smooth and efficient kitchen operations during busy service periods.
• Train and guide junior kitchen staff in Japanese cooking techniques and kitchen procedures.
• Work closely with the Head Chef and other kitchen team members to maintain smooth operations.
• Perform other duties assigned by the Head Chef or Management.

Requirements

• Minimum 2–3 years of experience as a Japanese Chef or in a Japanese restaurant/kitchen.
• Strong knowledge of Japanese cooking techniques and ingredients.
• Experience in handling seafood and raw food is an advantage.
• Knowledge of food safety and kitchen hygiene practices.
• Able to work under pressure in a fast-paced kitchen environment.
• Good teamwork, communication, and leadership skills.
• Willing to work shifts, weekends, and public holidays when required.
• Culinary certification or relevant training is an advantage.

Key Skills

• Japanese Cuisine Preparation
• Sushi & Sashimi Preparation
• Ramen & Donburi
• Food Safety & Hygiene
• Mise en Place
• Stock & Inventory Control
• Portion & Cost Control
• Kitchen Teamwork
• Time Management
• Kitchen Leadership

Pay: RM3,000.00 - RM5,000.00 per month

Benefits:

• Additional leave
• Meal provided
• Opportunities for promotion

Work Location: In person