Cook III - Yamazato Kitchen - Amsterdam

On the ground floor of Hotel Okura Amsterdam, you will find the authentic Japanese Yamazato Restaurant. Here, more than fifty specialties from the traditional kaiseki ryori cuisine, the Japanese haute cuisine, are served. With the use of typically Japanese materials in the interior and the adjacent garden – which features beautiful cherry blossoms in spring – you will feel as though you are in Japan. The authentic Japanese Yamazato Restaurant has been awarded one Michelin star since 2002. The standards that apply to the kaiseki cuisine differ greatly from those of modern Japanese cuisine. The Yamazato menu is composed according to the classic kaiseki structure. The kitchen distinguishes itself by focusing on the purity of seasonal, traditional Japanese ingredients. The style is minimalist, and all dishes are carefully balanced: from taste and texture to appearance and color. Japanese tradition is also reflected in the tableware and the kimonos worn by the waitresses.

As a Cook III, you work according to fixed instructions regarding ingredients, recipes, working methods, and visual presentation. The role reports to a subject matter supervisor.

Standard Tasks:
• Preparation of dishes – Assess ingredients, prepare tools, and cook dishes according to recipes, carrying out quality checks and making adjustments when necessary.
• Plating – Plate dishes and check that they meet presentation requirements before serving.
• Cleaning – Clean kitchen and equipment, report irregularities, dispose of waste, and assist with receiving and storing deliveries.
• Optimization – Monitor usage and make suggestions for improvements to menus, recipes, and cooking methods.

Operational Tasks:
• Preparation – Work with fresh ingredients and various (including specialized) techniques; adapt to guest preferences and use specific tools.
• Presentation – Ensure varied and high-quality plating that defines the restaurant’s image.
• Quality Control – Assess ingredients and dishes based on product knowledge and taste.
• Improvement – Identify bottlenecks in the kitchen process and make suggestions for improvement, such as recipe adjustments.