Sushi Chef de Partie

• Ensure consistency in the preparation of all food items according to hotel recipes and standards
• Prepare all types of sushi including maki, nigiri, and sashimi
• Handling a wide range of raw fish and other ingredients
• Select fruits and vegetables to make high-quality dishes
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food
• Supervise, train, and mentor junior kitchen staff, apprentices, and commis chefs
• Collaborate with the head chef and kitchen staff to plan menus, daily specials, and seasonal dishes
• Maintain inventory, monitor ingredient freshness, and assist with ordering supplies
• Execute other duties as required by Management when necessary.

• Deep knowledge of various sushi preparation techniques and fish filleting is necessary
• Experience in the same position at a Japanese or Asian-style restaurant is required
• Experience working as a Chef de Partie or in a supervisory role.
• Ability to work in a team and good communication skills
• Creativity and ability to develop new innovative sushi dishes
• Ability to lead a team and work under pressure in a fast-paced environment
• Meticulous attention to detail and high standards for quality and presentation
• Familiarity with food safety regulations and hygiene practices.
• Flexibility to work evenings, weekends and public holidays
• Fluency in English.

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