Chef De Partie (Sushi Specialist)

The Sushi Chef oversees kitchen operations while preparing 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.Able to develop sushi menusMonitor and order ingredients, supplies and equipmentProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.Maintains a clean, organized, and sanitary workstationConducting 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 experienceMaintain storage areas.SkillsProven experience as a Sushi ChefDeep knowledge of sushi types and traditional techniques.Should understand how to read recipes and a good knowledge of cookingGood communication skillsThorough understanding of food safety guidelines and sanitation practices for raw fish.Understanding of flavour, pairings, and authenticity.#J-18808-Ljbffr