Certificate or Diploma in Culinary Arts, Professional Cookery, Hotel & Restaurant Management, or an equivalent qualification.
Minimum 2–3 years of experience as a Cook in a hospital, medical centre, healthcare facility, hotel, catering, or institutional food service environment.
1–2 years of experience in sushi preparation
Junior candidates with basic sushi-making skills are welcome
Able to prepare simple sushi
maki and sushi rolls
Able to prepare Japanese steamed egg (Chawanmushi)
Basic knowledge of Japanese cuisine and food preparation
Familiar with kitchen hygiene and food safety
Responsible
hardworking and willing to learn
Able to work well with the kitchen team
Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
We are looking for a dedicated and enthusiastic Chef De Partie, Cook and Kitchen Helper to join our team. If you have a passion for the Hospitality & Tourism industry and a keen interest in Japanese cuisine, we’d love to hear from you!Welcome walk in any Sushi Tei outlet for interview!Requirements:
Malaysia only
Strong communication skills and the ability to work well in a team
...
Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
Occupational Health and Safety (OHS)
Safety Audits
Construction Site Safety
Safety Training and Education
Permit to Work Systems
First Aid and CPR
Safety Regulations Compliance
Emergency Response Planning
Risk Assessment
Incident Investigation
Yellow Book
SSS certification (NIOSH)
Safety Audits
Risk Assessment
Emergency Response
Safety Training
OSHA Compliance
Workplace Safety
Incident Investigation
Safety Culture
Communication Skills
Problem Solving
Attention to Detail
Team Collaboration
Asian Cuisine
Fusion Cooking
Western Cuisine
Menu Development
Kitchen Management
Team Leadership
Food Cost Control
Inventory Management
Hygiene Standards
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.