Master Sushi Chef

Job Brief

Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.



DUTIES AND RESPONSIBILITIES

·        Effectively supervises all kitchen staff and all culinary operations for assigned shifts.

·        Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.

·        To undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service.

·        Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following:

1. Quality levels of production and presentation in their respective areas.
2. Guest satisfaction
3. Cleanliness, sanitation, and hygiene.
4. Ensures optimum performance in all of the above areas as assigned.

·        Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

·        Assists in maintaining effective employee relations.

·        Excellent interpersonal skills to communicate with all levels of management and employees.

·        Conducting formal and on-the- job training sessions for kitchen employees.

·        Informs on a daily basis the Outlet Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.

·        Assists the Outlet Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.

·        Provides hands on supervision and assistance in all Kitchen areas assigned by Chef

·         Performs related duties and special projects as assigned.

Candidate Requirements :

• At least 3-4 years as Master Sushi Chef in an established high quality, high-volume, and fast-paced operations.
• Internationally recognized Degree or Diploma
• Experience in food cost management
• Experience in a Japanese or Pan Asian restaurant is a requirement.
•  Should come from a luxury hotel or restaurant background specializing in producing Sushi, Sashimi and Japanese style “crudo” and other appetizers
•  Expertise in cutting, slicing, and filleting different types of fish.
•   Be fully conversant with all health and safety and hygiene procedures