Demi Chef De Partie; Sushi Chef

The Sushi Chef able to prepare a diverse range of Japanese dishes, including sushi and sashimi. Key responsibilities include sourcing fresh seafood, perfecting rice seasoning, and maintaining high-level plating standards while supervising the kitchen brigade.

• Assemble and prepare ingredients for menu items.
• Prepare simple food items. “mis-en-place”
• Cook and serve dishes according to the restaurant’s menu.
• Able to develop sushi menus
• Monitor and order ingredients, supplies and equipment
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Maintains a clean, organized, and sanitary workstation
• Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
• Prepare kitchen equipment for use.
• Assist with checking, receiving and storing of goods.
• Manages sushi station inventory, orders supplies, and minimizes wastage.
• Interacts with guests at the sushi bar to provide an engaging dining experience
• Maintain storage areas.

• Proven experience as a Sushi Chef.
• Deep knowledge of sushi types and traditional techniques.
• Should understand how to read recipes and a good knowledge of cooking.
• Good communication skills.
• Thorough understanding of food safety guidelines and sanitation practices for raw fish.
• Understanding of flavour, pairings, and authenticity.