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Back Of House

Niseko, Hokkaido, Japan

Job Type

Winter And Summer

wild bills niseko
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  1. Experience or Training: Depending on the specific role, employers may prefer candidates with previous experience in a kitchen environment or relevant culinary training from a culinary school or vocational program.

  2. Knowledge of Food Safety and Hygiene: Back of house staff must have a good understanding of food safety regulations and best practices to ensure that food is prepared, stored, and handled safely to prevent foodborne illnesses.

  3. Ability to Follow Recipes: Back of house staff need to be able to follow recipes accurately to ensure consistency in food preparation and presentation.

  4. Physical Stamina: The job can be physically demanding, requiring standing for long periods, lifting heavy pots and pans, and working in a hot and fast-paced environment.

  5. Teamwork: Back of house staff often work as part of a team, so the ability to collaborate effectively with coworkers and communicate efficiently is important.

  6. Attention to Detail: Precision and attention to detail are crucial in back of house roles to ensure that dishes are prepared correctly and meet quality standards.

  7. Time Management Skills: Back of house staff must be able to work efficiently to meet production goals and keep up with customer orders, especially during busy periods.

  8. Adaptability: The ability to adapt to changing priorities and handle unexpected situations, such as rushes or equipment malfunctions, is important in a kitchen environment.

  9. Knife Skills: Depending on the role, proficiency in knife skills may be required for tasks such as chopping, dicing, and slicing ingredients.

  10. Cleanliness and Organization: Maintaining a clean and organized workspace is essential for food safety and efficiency in the kitchen.

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