Qualifications & Experience:
Diploma or certification in Culinary Arts or relevant cooking qualifications preferred
Minimum 2 to 5 years of experience as a Japanese Cook in hotels, restaurants, or Japanese cuisine outlets
Knowledge of Japanese culinary techniques, ingredients, and presentation
Requirements:
Proven experience in Japanese cuisine preparation
Strong knowledge of Japanese cooking techniques and ingredients
Ability to work in a fast-paced kitchen environment
Commitment to quality, hygiene, and teamwork