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Why join
Tenkaichi?
It is the people
of Tenkaichi who make the Tenkaichi experience an exceptional
one. Guided by our values, we strive to equip and empower our
people to develop careers, not jobs.
Our people are
our principle asset and it is their commitment to our Values
that sets us apart from our competitors.
If you are a
motivated, flexible team player with attention to detail and
committed to guest satisfaction, we would like to hear from
you.
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To apply for any of the positions.... please send a full CV
(Curriculum Vitae) in either Microsoft Word or hand written on
Downloaded Employment Application Form to:
By email:info@tenkaichi.co.uk
By Post:
The Manager
Tenkaichi Sushi & Noodle Bar
236 City Road Roath Cardiff CF24 3JJ
By
Fax: 02920 490 090
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Sushi Chef
Applicant must
have minimum 3 years experience in a Japanese restaurant as a
Sushi Chef preparing Sushi & Sashimi. Duties to include
preparation of all meals, purchase ordering, managing the
kitchen and other kitchen staff and all other related duties.
Experience
Required:
2-5 Years
Working
Pattern:
46 Hours per week, 6 days out 7 on a rota basis
Salary:
Depending on level of experience |
Wok Chef
Must have at
least 3 years experience in either Chinese or a Japanese
restaurant in managing the 'wok' section. Responsibilities
include cutting and marinating all the meats and vegetables of
the day and also prepare and pre-mix all the sauces according
to the restaurant menu. And handling multi-wok equipment to
prepare and cook full dishes. Must be
able to control and monitor gas and temperature levels
efficiently. Should be able to cook with flair and fire effect
for customers benefit.
Experience
Required:
2-5 Years
Working
Pattern:
46 Hours per week, 6 days out 7 on a rota basis
Salary:
Depending on level of experience |
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Restaurant
Captain/ Manager
Applicant must
have 3 to 5 years experience in running a busy restaurant in a
similar position.
Working
Pattern:
46 Hours per week, 6 days out 7 on a rota basis
Salary:
Depending on level of experience
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Head Chef
Duties to
include full control over Japanese Kitchen, Knowledge of all
Japanese dishes, stock control, purchasing orders.
Hygiene and
safety standard awareness and monitoring on a daily basis.
Working
Pattern:
46 Hours per week, 6 days out 7 on a rota basis
Salary:
Depending on level of experience
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