Chef De Partie - Sushi

Key Responsibilities • Manage the daily operations of the sushi section, ensuring smooth workflow and efficient preparation during service. • Prepare sushi, sashimi, rolls, and other Japanese dishes according to approved recipes, portion sizes, and presentation standards. • Ensure proper handling, cutting, storage, and preparation of raw fish, seafood, and other sushi ingredients. • Maintain consistency in food quality, freshness, taste, presentation, and order accuracy. • Monitor ingredient availability, stock rotation, portion control, and wastage to support food cost targets. • Ensure strict compliance with HACCP, food safety, hygiene, and temperature-control requirements, particularly when handling raw seafood. • Organize daily mise en place and coordinate with other kitchen sections to ensure timely service. • Supervise, train, and guide Demi Chefs and Commis Chefs assigned to the section. • Maintain cleanliness, organization, and proper handling of kitchen equipment, utensils, and workstations. • Support the Sous Chef and Head Chef with menu development, recipe improvements, and new product trials. • Report stock shortages, equipment issues, quality concerns, and operational challenges to the kitchen management team. • Ensure compliance with company SOPs, kitchen standards, and opening and closing procedures. Skills & Qualifications • Minimum 3–5 years of professional kitchen experience, with proven experience in a sushi or Japanese cuisine section. • Previous experience as a Chef de Partie or Demi Chef de Partie specializing in sushi is preferred. • Strong technical knowledge of sushi preparation, sashimi cutting, fish handling, rice preparation, and Japanese culinary techniques. • Excellent knife skills and understanding of raw seafood quality, freshness, and safe handling. • Strong knowledge of food safety, HACCP, hygiene, and temperature-control procedures. • Good understanding of portion control, inventory management, food costing, and wastage reduction. • Ability to maintain consistency in food preparation and presentation during high-volume service. • Strong organizational, time-management, and multitasking skills. Show more Show less

Minimum 3–5 years of professional kitchen experience, with proven experience in a sushi or Japanese cuisine section. Previous experience as a Chef de Partie or Demi Chef de Partie specializing in sushi is preferred. Strong technical knowledge of sushi preparation, sashimi cutting, fish handling, rice preparation, and Japanese culinary techniques. Excellent knife skills and understanding of raw seafood quality, freshness, and safe handling. Strong knowledge of food safety, HACCP, hygiene, and temperature-control procedures. Good understanding of portion control, inventory management, food costing, and wastage reduction. Ability to maintain consistency in food preparation and presentation during high-volume service. Strong organizational, time-management, and multitasking skills.

Manage the daily operations of the sushi section, ensuring smooth workflow and efficient preparation during service. Prepare sushi, sashimi, rolls, and other Japanese dishes according to approved recipes, portion sizes, and presentation standards. Ensure proper handling, cutting, storage, and preparation of raw fish, seafood, and other sushi ingredients. Maintain consistency in food quality, freshness, taste, presentation, and order accuracy. Monitor ingredient availability, stock rotation, portion control, and wastage to support food cost targets. Ensure strict compliance with HACCP, food safety, hygiene, and temperature-control requirements, particularly when handling raw seafood. Organize daily mise en place and coordinate with other kitchen sections to ensure timely service. Supervise, train, and guide Demi Chefs and Commis Chefs assigned to the section. Maintain cleanliness, organization, and proper handling of kitchen equipment, utensils, and workstations. Support the Sous Chef and Head Chef with menu development, recipe improvements, and new product trials. Report stock shortages, equipment issues, quality concerns, and operational challenges to the kitchen management team. Ensure compliance with company SOPs, kitchen standards, and opening and closing procedures.