Prep Cook – Japanese Kitchen

About the role

The role supports the Japanese kitchen by preparing and organising all ingredients needed for service. You will work closely with the Chef and Sushi Chefs to ensure that every component meets quality and safety standards.

Key responsibilities

• Prepare daily mise en place for Japanese dishes, including sushi, sashimi, ramen, tempura, robatayaki and donburi.
• Wash, peel, cut, chop, slice and portion vegetables, fruits, meat, seafood and other ingredients according to specifications.
• Assist in making basic sauces, dressings, marinades, stocks and broths under the Chef’s direction.
• Label, date, cover and store all prepared items, following FIFO and proper temperature control.
• Monitor freshness and quality of ingredients, reporting any damaged or spoiled products immediately.
• Maintain clean, sanitized workstations, cutting boards, knives and equipment, adhering to HACCP and sanitation procedures.
• Support the Chef and Kitchen Supervisor during busy service periods and help with opening and closing tasks.
• Assist with receiving, checking and storing kitchen supplies, and alert the team when stock needs replenishment.