Independently manage and supervise an assigned section (Sushi, Wok, Dim Sum, Teppanyaki, Ramen, etc.).
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Lead service for the section, ensuring timely preparation and delivery of dishes.
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Create high -quality items such as nigiri, sashimi platters, premium teppanyaki cuts, handmade dim sum, wok -tossed entrées, and specialty broths.
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Monitor inventory levels, place accurate requisitions, and control wastage.
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Train and mentor Commis and DCDP staff in advanced Asian techniques.
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Assist in menu development, tasting sessions, and new dish creation.
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Support the CDP in preparing and cooking dishes for the assigned section.
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Manage specific cooking tasks such as sushi rolling, dim sum shaping, wok prep, tempura battering, or teppanyaki mise -en -place.
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Execute dishes independently during less peak hours or as assigned by the CDP.
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Assist with monitoring ingredient freshness and ensuring proper storage.
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Help guide Commis chefs on basic tasks like chopping, steaming, marinating, and cleaning.
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Diploma in Culinary Arts or equivalent (preferred).
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CDP: 4–6 years of experience in Japanese/Chinese cuisine.
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DCDP: 2–4 years of experience in Asian kitchens.
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Strong experience in sushi making, dim sum preparation, teppanyaki cooking, or wok techniques is a major advantage.
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Expert knife skills for sushi and Japanese prep.
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Ability to craft authentic Asian dishes with precision and consistency.
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Good understanding of Asian sauces, stocks, marinades, and seasoning profiles.
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Ability to multitask and work under pressure.
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Strong leadership (for CDP) and teamwork abilities.
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Knowledge of HACCP, food safety, and cross -contamination prevention.
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Salary:<\/b> <\/span>Negotiable (Open) Accommodation:<\/b> <\/span>Not provided; an <\/span>allowance<\/b> <\/span>will be offered Location Requirement:<\/b> <\/span>Candidates must be <\/span>locally available in the UAE<\/b> <\/span>for a <\/span>face -to -face interview and trial.<\/b>
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