WHAT’S INTERESTING ABOUT HAJIME’S KITCHEN TEAM?

1. Learn authentic Japanese cooking methods by preparing dishes from scratch

• At each restaurant, we boil pork bones to make our ramen broth. We butcher our meat every day. We make our own sauces (tonkatsu, tartare, goma etc). We don’t have a central kitchen.
• This role is for someone who is keen to improve and refine their Japanese culinary skills each day.
• This is not suitable for applicants seeking to “cut a bag, add water, re-heat, and serve

1. Contribute to different aspects of kitchen management

• Each cook maintains their station end-to-end. This includes hygiene, food preparation, food quality, food presentation.
• Each cook takes responsibility of when and how much of (a few types of) inventory to order.
• Each cook has the opportunity to work at different food stations to expand culinary skills (subject to skill levels and manpower).

WHO WE ARE SEEKING FOR OUR SERANGOON GARDENS RESTAURANT:

• Experience : Minimum 6 months of full-time commercial cooking experience. Experience in other cuisines is welcome. Graduating/ graduated culinary students are also welcome.
• Language : Able to read food orders in English. Being able to speak/communicate in basic Mandarin is a big plus.
• Attributes : Punctual and dependable. Positive can-do attitude. Keen learner.

While we prefer bringing onboard a full-time cook (permanent basis), we may be able to accommodate a kitchen helper role (food prep/assembling, but no cooking) or longer-term part-time roles. Do let us know if you prefer these instead!

• All successful candidates shall obtain the Food Safety Course Level 1 certificate.
• Please note that we have a split shift as the restaurant is closed from 3-5pm.

• All successful candidates shall obtain the Food Safety Course Level 1 certificate.
• Please note that we have a split shift as the restaurant is closed from 3-5pm