Minimum 5 years of professional cooking experience in a high-volume or specialty kitchen environment; preparing authentic Japanese specialty cuisine.
**Must be able to read, write, and speak Japanese,** at least a beginner level, to understand recipes and to interface with the customer
**Language:** must have a basic understanding of the Japanese language including reading, writing and conversational speaking
Proficient in authentic Japanese cooking techniques and preparing the corresponding regional cuisine.
Ability to follow airline plating guides, recipe specifications, and food presentation standards.
Strong attention to detail and commitment to quality and timing to ensure deliverables are completed to meet the pre-determined Kitchen Ready Time.
Knowledge of food safety and sanitation standards (HACCP).
Ability to work a pre-determined schedule (shift) that meets the timeline for when the daily production needs to be performed and completed.
Able to lift up and carry up to 50 lbs to include hot pans of food.
Work in refrigerated environment when required to ensure specifications are followed.
Work in a hot kitchen environment with other chefs using the standard equipment that is associated with preparing the authentic cuisine that you would be responsible for.
With the ability to stand for extended periods of time.

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