Mini Japan Restaurant

Job Description

About Us:

Welcome to Mini Japan Restaurant located at 394 Front St, Quesnel, BC. Our extensive menu features a variety of traditional and fusion Japanese dishes. We are committed to providing our guests with unique menu creations that uses only the freshest quality ingredients.

Our Master Chef Jun started cooking at the age of 19 and has extensive experience in Korean, Italian, and Japanese cuisines. He always strives to innovate and bring forward brand new culinary experience to his customers.

Responsibilities

Prepare and cook a variety of Japanese dishes, including sushi rolls, sashimi, tempura, teriyaki, rice bowls, noodles, and appetizers according to restaurant recipes and quality standards.
Prepare ingredients by washing, cutting, slicing, marinating, and portioning meat, seafood, vegetables, and other food items.
Ensure all menu items are prepared consistently with proper presentation, portion sizes, and food quality standards.
Monitor cooking times and temperatures to maintain food safety and product quality.
Inspect ingredients and food supplies for freshness and quality before use.
Maintain a clean, organized, and sanitary kitchen, food preparation areas, and storage facilities.
Receive and properly store food deliveries while following inventory rotation (FIFO) procedures.
Assist with inventory monitoring and notify management when supplies require replenishment.
Assist with opening and closing kitchen duties, including cleaning equipment and preparing the kitchen for the next business day.
Follow all food safety, sanitation, and occupational health and safety regulations.

Requirements

1 Year previous experience as a cook
Good English Communication Skills (CLB 5)
Good French Communication Skills (NCLC 5)
Highschool Graduation Required
The ability to work efficiently while meeting company standards
The ability to complete tasks with minimal supervision
The physical stamina and strength needed to stand and work for eight hours each day

Work Conditions

Fast-paced restaurant and kitchen environment
Standing and walking for extended periods.
Repetitive food preparation tasks requiring attention to detail.
Ability to work efficiently under pressure during busy service periods.
Frequent lifting and carrying of food supplies weighing up to 20 kg.
Manual dexterity and hand-eye coordination for food preparation and presentation.
Maintaining high standards of cleanliness, food safety, and sanitation.
Evening, weekend, and statutory holiday shifts may be required.

Perks & Benefits

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