Demi Chef De Partie (Sushi)

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• Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.
• Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.
• Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.
• Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.
• Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.
• Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.
• Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.
• Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.
• Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.
• Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.
• Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.
• Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.
• Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.
• Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.
• Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.
• Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.
• Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.
• Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.
• Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.
• Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
• Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.
• Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.
• Carry out all other duties assigned by managers and hotel management that are not specified in the job description.

• Education: At least a primary school diploma.
• Experience: At least 5 years of practical experience.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in trainings in the related field.
• Computer Literacy: Not required.
• Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.

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.