Description du poste
The Chef de Partie-Sushi supervises and coordinates the production activities of the sushi station. He/she meets with the Sous Chef and/or Executive Sous Chef on a daily basis to discuss the meal and time requirements for the days service. Other duties include training and monitoring entry-level cooks and chefs, working closely with the Sous Chef with regard to the evaluation process during a 90-day period; conducting on the job-training with Commis in recipe knowledge, cooking, procedures, and waste management; and determining the food requirements for the day after conducting an inventory of items in the workstation storage. Proof of cook apprenticeship completion or equivalent training, and four to six years of Sushi Cook experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality sushi production in a buffet setting or a Japanese or Asian restaurant are required for this position.