GENJYU KAISEKI Demi Chef de Partie(和食調理会席 デミ・シェフ・ド・パルティエ)

Prepare special meals or substitute items and cook food according to recipes, quality standards, and presentation checklists. Regulate oven temperatures, pull items from freezer storage, and ensure proper portioning, arrangement, and garnish. Monitor food quality and quantity, maintain logs, and inform the Chef of excess items or out-of-stock menu specials. Assist management with hiring, training, scheduling, and coaching staff while serving as a role model. Follow safety policies, report accidents, and ensure professional appearance. Anticipate guest service needs and move objects weighing up to 25 pounds. Requires at least three years of related experience and JLPT N2 certification for non-Japanese nationals.