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Cook

Kabuki Group

Posted

Cook

Job Description

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers


What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous japonese kitchen experience is a big plus

Requirements

Great teamwork skills and attention to detail

Positive outlook and outgoing personality

Details

Job type
Full-time
Location
Lisbon, Portugal
Department
F&B-Kitchen
Languages
Spanish optional, English, Portuguese
Starting in
As soon as possible
Contract duration
Indefinite
Positions available
2

Kabuki Group

This is where it all started. The origin of the business group, and according to clients, the most intimate establishment, either thanks to the service or to its size. When it opened, back in June 2000, going to a Japanese restaurant in the Spanish capital was, to say the least, unusual. Kabuki did its bit to change that. Today it boasts a Michelin star.

That bar is where the now essential Nigiris with fried egg, butterfish and mini-burger, with which Ricardo Sanz demonstrated for the first time the "crossroads" between Japanese and Mediterranean cuisine that had been brewing in his head, first appeared. These amuse-bouche were the first recipes of a new cooking style to which much more has been added. These nigiris started off what is now known as Kabuki cuisine.

If there is one thing that defines Ricardo Sanz cuisine it is fusion. A word that the Group's executive chief takes on as his own. “The History of Gastronomy - he tells us - is defined by the mixture of the best products, flavours and techniques which are brought together to create the best dishes. Its success resides in maintaining harmony between tradition and novelty. My work consists of taking the best of both gastronomic worlds, Japanese and Mediterranean, and presenting them, respectfully, to our clients”.

The current chef of the establishment is Victor Serrano who presides over his sushi bar following in the footsteps of his master; while the dining room and premises are overseen by the irreplaceable, thanks to her charisma and know-how, Chelo Pais. Both professionals and their team - some members, such as Rosa, there since the very beginning- are an essential element of what clients call the Kabuki charm.

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