Sushi Sous Chef

JOB TITLE:   Sushi Sous Chef

DEPARTMENT:  Sushi Bar 

REPORTS TO:  Exe Chef, Head Chef, Head Sushi Chef, Sous Chef

RESPONSIBLE FOR:  Senior Sushi Chef, Junior Sushi Chef, Sushi Prep Chef

GENERAL PURPOSE:

To contribute and supervise the production of the highest possible food quality in the Sushi bar. All production is carried out in line with the appropriate food portion control and is in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.

MAIN DUTIES: 

CONTRIBUTE AND SUPERVISE THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY IN SUSHI SECTION.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Ensures the highest food quality appropriate to the market by assisting the Head Sushi Chef in all areas of sushi bar operations.

·         Adheres to company standards of food quality, preparation, recipes, and presentation.

·         Assists Head Sushi Chef in proper staffing and adequate supplies for Sushi section.

·         Supervises and assists in the proper set-up of each item on the menus and ensures their readiness and that all food from all section is delivered on time.

·         Oversees the seasonings, portions, and appearance of food service in the operation.

·         Stores unused food properly to minimize waste and maximize quality.

·         Assists in budgetary and payroll expense control as required.

·         Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is Maintained.

·         Assisting Head Sushi Chef in checking and ordering fresh products and dry storage items required by Sushi section.

·         Encourages increased communication between kitchen production and service staff, checking the restaurant reservations regularly.

·         Ensures readiness and makes priorities in case of last minute changes to reservations.

·         Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction  

·         Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.

·         Ensures that all potential and real hazards are reported and reduced immediately.

·         Ensures that employees work in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.

·         Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.

·         Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.

·         Confers closely with the Head Sushi Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.

·         To carry out any other duties as directed by Head Chef and the Exe chef.   

·         To ensure that the food prepared in the restaurant kitchen is the standard that the exe chef has set.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Bend forward.

·         Kneel down.

·         Reach and grasp.

·         Push and pull objects.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

GENERAL DUTIES:

·         Extreme flexibility to work when needed and assist in workload of others.

·         Suggests changes to menus, to reflect local, seasonal and national trends.

·         Extreme flexibility to work when needed and assist in workload of others

·         Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status.

·         Recommends better preparation procedures to the Head Sushi Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Sushi Chef.

·         Attend any meeting or training session as required by Head Sushi Chef and Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.      The company fire and health and safety procedures

2.      The company security procedures

3.      The property facilities

4.      Licensing regulations

5.      Operation standards and departmental procedures

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

·         4 years’ experience in Sushi section or extensive knowledge of Sushi.

·         Excellent command of English language (Written and spoken)

·         Health and Safety Training

·         Food Hygiene Training

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Self-motivated, continuously seeking to succeed and progress in career within the company.

·         Flexible and committed.

·         Lively, enthusiastic and confident.

·         Ability to handle difficult situations successfully.

JOB TITLE:   Sushi Sous Chef

DEPARTMENT:  Sushi Bar 

REPORTS TO:  Exe Chef, Head Chef, Head Sushi Chef, Sous Chef

RESPONSIBLE FOR:  Senior Sushi Chef, Junior Sushi Chef, Sushi Prep Chef

GENERAL PURPOSE:

To contribute and supervise the production of the highest possible food quality in the Sushi bar. All production is carried out in line with the appropriate food portion control and is in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.

MAIN DUTIES: 

CONTRIBUTE AND SUPERVISE THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY IN SUSHI SECTION.

Note: This is not an all-inclusive list. Additional duties may be assigned.

·         Ensures the highest food quality appropriate to the market by assisting the Head Sushi Chef in all areas of sushi bar operations.

·         Adheres to company standards of food quality, preparation, recipes, and presentation.

·         Assists Head Sushi Chef in proper staffing and adequate supplies for Sushi section.

·         Supervises and assists in the proper set-up of each item on the menus and ensures their readiness and that all food from all section is delivered on time.

·         Oversees the seasonings, portions, and appearance of food service in the operation.

·         Stores unused food properly to minimize waste and maximize quality.

·         Assists in budgetary and payroll expense control as required.

·         Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is Maintained.

·         Assisting Head Sushi Chef in checking and ordering fresh products and dry storage items required by Sushi section.

·         Encourages increased communication between kitchen production and service staff, checking the restaurant reservations regularly.

·         Ensures readiness and makes priorities in case of last minute changes to reservations.

·         Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction  

·         Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.

·         Ensures that all potential and real hazards are reported and reduced immediately.

·         Ensures that employees work in a safe manner that does not harm or injure self or others.

·         Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.

·         Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.

·         Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions and all reservations.

·         Confers closely with the Head Sushi Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.

·         To carry out any other duties as directed by Head Chef and the Exe chef.   

·         To ensure that the food prepared in the restaurant kitchen is the standard that the exe chef has set.

ACCOUNTABILITY:

·         Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Managers and Supervisors.

·         Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.

·         Actively participate in weekly / monthly departmental meetings and any other meetings that you are required to attend.

·         Actively participate in addressing complaints and resolving problems.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to:

·         Walk and stand.

·         Bend forward.

·         Kneel down.

·         Reach and grasp.

·         Push and pull objects.

·         Repetitive bending and lifting of items.

·         Repetitive arm movements.

GENERAL DUTIES:

·         Extreme flexibility to work when needed and assist in workload of others.

·         Suggests changes to menus, to reflect local, seasonal and national trends.

·         Extreme flexibility to work when needed and assist in workload of others

·         Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status.

·         Recommends better preparation procedures to the Head Sushi Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Sushi Chef.

·         Attend any meeting or training session as required by Head Sushi Chef and Management.

·         Maintains a safe and hygienic work environment.

·         Is conversant and complies with:

1.      The company fire and health and safety procedures

2.      The company security procedures

3.      The property facilities

4.      Licensing regulations

5.      Operation standards and departmental procedures

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

·         4 years’ experience in Sushi section or extensive knowledge of Sushi.

·         Excellent command of English language (Written and spoken)

·         Health and Safety Training

·         Food Hygiene Training

·         Ability to communicate with customers and peers with a friendly and positive attitude.

·         Self-motivated, continuously seeking to succeed and progress in career within the company.

·         Flexible and committed.

·         Lively, enthusiastic and confident.

·         Ability to handle difficult situations successfully.