Experience High‑Energy Japanese Cooking as Demi Chef

Beyond Grad • Denver, CO

1d • $21

About The Position

You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase. You will learn to execute dishes across multiple stations: Hot Line, Meat, Grill, Tempura, and Pantry; prepare, cook, and plate menu items according to Hai's specifications and flavor standards; Uphold food safety standards, including proper labeling, storage, and sanitation; follow daily check list and station checklist; learn to maintain consistency and speed with attention to detail; maintain a clean work station; communicate effectively with kitchen leadership to ensure smooth production flow; support cross training efforts to learn kitchen versatality; contribute to a team culture that emphasizes respect, learning, and continuous improvement You will learn to create specialty pastries and baking good under the direction of the Executive Pastry Chef; learn to prepare and bake specialty items according to recipe; learn knife work, cut in brunoise, batons, and chiffoniers styles; learn to set up and break down the service station; learn how to plate the desserts for service; maintain a solid menu knowledge and attention to detail with plate presentation; learn to work as a team, assisting helpers’ and chefs’ needs and inquiries. You will learn to prepare and coordinate the production of various sushi menu items and understand the proper techniques; learn how to make and prepare Maki Rolls using Sushi Rice, Nori & Soy Paper, Vegetables, Herbs, Meats & Seafood while demonstrating the ability to proper roll using a Makisu and knife skills; learn to monitor portioning of foods, visually inspect appearance of all raw food for proper color combination and overall presentation to maintain appeal; learn to prepare requisitions for supplies for production in work stations; check and control proper storage of all food items in refrigerators to maintain freshness.

Requirements

• NQF 5
• you are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR
• you have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
• you have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
• you have shown consistent career growth over the last years
• you have shown serious commitment to your most recent employers

Responsibilities

• execute dishes across multiple stations: Hot Line, Meat, Grill, Tempura, and Pantry
• prepare, cook, and plate menu items according to Hai's specifications and flavor standards
• Uphold food safety standards, including proper labeling, storage, and sanitation
• follow daily check list and station checklist
• maintain consistency and speed with attention to detail
• maintain a clean work station
• communicate effectively with kitchen leadership to ensure smooth production flow
• support cross training efforts to learn kitchen versatality
• contribute to a team culture that emphasizes respect, learning, and continuous improvement
• create specialty pastries and baking good under the direction of the Executive Pastry Chef
• prepare and bake specialty items according to recipe
• knife work, cut in brunoise, batons, and chiffoniers styles
• set up and break down the service station
• plate the desserts for service
• maintain a solid menu knowledge and attention to detail with plate presentation
• work as a team, assisting helpers’ and chefs’ needs and inquiries
• prepare and coordinate the production of various sushi menu items and understand the proper techniques
• make and prepare Maki Rolls using Sushi Rice, Nori & Soy Paper, Vegetables, Herbs, Meats & Seafood while demonstrating the ability to proper roll using a Makisu and knife skills
• monitor portioning of foods, visually inspect appearance of all raw food for proper color combination and overall presentation to maintain appeal
• prepare requisitions for supplies for production in work stations
• check and control proper storage of all food items in refrigerators to maintain freshness

Benefits

• Employer offers Jacket & Apron. Candidates need to bring their own pants and non -slip shoes. Candidates must bring their own knives.
• Complimentary meal per shift worked.
• Housing must be secured on your own prior to you booking your flight. It is recommended you fly in 2 -3 days before your start date. Transportation is also on your own.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed