Sushi Chef de Partie

Founded in 1933 in Portugal, Tivoli Hotels & Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests.

Members of the Kitchen Department are responsible for ensuring that all hotel guests enjoy exceptional quality, creativity, and variety across our food and beverage offerings. Our goal is to position F&B as a strong point of differentiation for the hotel within the local market.

The Sushi Chef de Partie is responsible for overseeing all sushi‑related culinary preparations within their designated section. This includes mastering sushi techniques, handling fresh seafood with care, maintaining product quality, and ensuring that all dishes meet our standards for presentation, taste, and authenticity.

In addition to sushi preparation, the Sushi Chef de Partie is also responsible for performing all general duties expected from a Chef de Partie, including:

• Supervising and coordinating activities within their section.
• Ensuring all dishes are prepared to the highest standards of quality and consistency.
• Maintaining proper mise en place and ensuring readiness for service.
• Monitoring portion control, minimizing wastage, and managing stock efficiently.
• Ensuring strict adherence to food safety, hygiene regulations, and HACCP requirements.
• Guiding and supporting Commis and junior staff members in daily operations.
• Collaborating with the Sous Chef and Head Chef in menu planning, recipe development, and special events.
• Ensuring proper cleaning, sanitization, and maintenance of the work area and equipment.

Success in this role requires excellent organization, precision, and the ability to perform under pressure. The Sushi Chef de Partie must confidently supervise their section, provide clear instructions to junior team members, and effectively execute orders received from the Sous Chef and Head Chef.

• Bachelor’s Degree or any culinary degree.
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants.
• Excellent leadership and interpersonal skills.
• Strongly committed to teamwork and customer service.
• Eye for detail to achieve operational excellence.

Associate

Full-time

Production

Hospitality