Chef De Partie (Sushi)

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• Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.
• Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.
• Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.
• Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.
• Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.
• Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.
• Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.
• Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.
• Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.
• Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.
• Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.
• Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section.
• Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.
• Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.
• Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.
• Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products.
• Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.
• Control portion sizes and product usage to maintain consistency and support effective food cost control.
• Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.
• Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service.
• Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef.
• Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.
• Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.
• Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.
• Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.
• Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.
• Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.
• Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management that are not specified in the job description.

• Education: At least a high school or vacation diploma.
• Experience: At least 8 years of practical experience.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Not required.
• Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.