Chef de Cuisine - Sushi Chef

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OVERVIEW/BASIC FUNCTION:

Responsible for the daily operations of hotel/resort kitchen from preparation to execution of all meal periods also including menu creation, supplier relations, employee management, and cost control. Manages planning and supervision of culinary staff, partnerships with suppliers and daily operations. Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards.

RESPONSIBILITIES:

•Expertly cutting, slicing, and filleting different types of fish. Slices ingredients into perfect strips.

•Prepares raw fish in an appropriate manner.

•Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

•Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

•Work experience as a Sushi Chef or at an Asian restaurant.

•Good knowledge of various sushi types and sushi-rolling techniques and culinary trends.

•Maintains complete knowledge of and complies with all departmental policies, service procedures and standards.

•Ensures that standards are maintained at a superior level daily.

•Participates in restaurant promotions with Executive Chef / Executive Sous Chef & Director of Marketing.

•Ensures proper ordering/purchasing of products daily and on weekends.

•Acts as a creative force in menu development.

•Researches and develops new trends in fine dining, regional cuisine and other worldly cuisines.

•Interacts with restaurant guests by visiting the restaurant in each meal period to ensure guest satisfaction.

•Addresses guest concerns and/or complaints and resolves to complete satisfaction.

•Participates in all management meetings.

•Trains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests.

•Creates food prep lists / check lists for daily operation in coordination with Exec. Sous Chef.

•Ensures that all kitchen equipment and working areas are hygienically clean and in order and that supplies are on hand with proper control, to ensure efficient service.

•Manages cleaning program in coordination with Stewarding team.

•Oversees preventative maintenance program to ensure all reviews and cleanings are followed according to schedule; including, but not limited to, submitting reports on out of service equipment to maintenance.

•Monitors and reviews daily revenue reports, labor reports, food cost and all other F&B reports, adjusting where necessary to ensure costs are in line with budget and revenues.

•Monitors quality control, plate presentation, food quality, etc.

•All other duties as necessary.

•Conducts all performance review for all direct staff.

•Coordinate breaks for staff.

QUALIFICATIONS:

•Experience:Minimum five years culinary/kitchen management experience in 5 star or luxury hotels or high level Restaurants

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•Education:High school diploma; culinary certificate preferred.

•General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

•Technical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills including different areas of the hotel; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills.

•Language: Required to speak, read and write English, with fluency in other languages preferred.

•Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

•Licenses & Certifications: Safety food or HACCP preferably.