Sushi Chef

Hosco

Job purpose

The Sushi Chef de Partie is responsible for assisting in the preparation and production of high-quality sushi dishes for the exclusive member club. They work closely with the sushi team and other kitchen staff to ensure that all sushi items meet the club's standards of excellence.

Main Activities and Responsibilities:

• Prepare sushi ingredients including cutting fish, preparing rice, and creating various types of sushi rolls.
• Assist in the planning and development of sushi menus, ensuring variety and innovation while maintaining traditional sushi techniques.
• Maintain cleanliness and organization of the sushi station, including proper storage of ingredients and sanitation of work surfaces.
• Work efficiently during high-volume periods to meet member demands while upholding quality standards.
• Collaborate with other kitchen staff to coordinate timing and execution of sushi orders with other menu items.
• Adhere to all food safety and hygiene regulations, ensuring compliance with health codes and club policies.
• Train and mentor junior kitchen staff, providing guidance on sushi preparation techniques and safety procedures.
• Manage other activities relating to or resulting from what is indicated in the previous points.

Key Competencies:

Required Education and Experience:

• High school diploma or equivalent; culinary certification or degree preferred
• Proven experience working as a sushi chef or sushi chef de partie in a high-end restaurant or similar establishment
• Knowledge of Japanese cuisine and traditional sushi preparation methods
• Familiarity with seafood handling and sushi-grade fish selection
• Strong knife skills and attention to detail
• Ability to work efficiently in a fast-paced environment
• Knowledge of one or more foreign languages is a plus.

General Knowledge and Technical Skills:

• Proficiency in sushi rolling techniques, including maki, nigiri, and sashimi
• Knowledge of Japanese ingredients, seasonality, and flavor profiles
• Understanding of food safety principles and sanitation practices
• Ability to multitask and prioritize tasks effectively
• Basic math skills for recipe measurements and portioning
• Familiarity with kitchen equipment such as sushi knives, rice cookers, and sushi rolling mats

Personal and Interpersonal Skills:

• Excellent communication skills and ability to work well within a team
• Strong work ethic and commitment to excellence
• Adaptability and flexibility to accommodate changing menus and guest preferences
• Creativity and innovation in menu development and presentation
• Professional demeanor and appearance, maintaining a positive attitude under pressure
• Passion for Japanese cuisine and dedication to delivering an exceptional dining experience for club members

The Wilde

Ruolo: Altro