Head Sushi Chef

JOB DESCRIPTION

JOB TITLE:  Head Sushi Chef

DEPARTMENT:  Sushi Bar

REPORTS TO:  Exec Chef, Head Chef

RESPONSIBLE FOR:  Sushi team, Expeditor, Dishwasher

EMPLOYEE BENEFITS: 

Medical, Dental, Vision, 401(k) Company Match, Employee Meals, PTO/Sick Leave, Parking/Cell Phone Reimbursement, Employee Discount Gym Membership, and more!!!  Additionally, Chotto Matte is growing internationally, providing opportunities for career growth and relocation.

GENERAL PURPOSE:       

To control the supervision of sushi production, and to participate in the food production. All work is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.

MAIN DUTIES:

TO CONTROL THE SUPERVISION OF SUSHI SECTION. TO ENSURE OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY.

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

·         Ensures the highest food quality appropriate to the market in all areas of sushi bar operations.

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

·         Ensures proper staffing and adequate supplies for Sushi section.

·         Supervises the proper set-up of each item on the menus and ensures their readiness.

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

·         Assist 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. 

·         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.

·         Supervises all food production staff, and the steward function.

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

·         Helps employees to achieve optimum quality while minimizing cost.

·         Ensures proper safety, hygiene, and sanitation practices are followed.

·         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.  

·         Confers closely and regularly with and to carry out any other duties as directed by Head Chef and the Executive Chef.  

·         Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.  

·         To ensure that the food prepared in the restaurant kitchen is the standard that the Executive Chef has set. 

·         Record Sushi Bar staff performance, liaising with Head Chef, Head Office and the HR Department. Giving staff performance evaluations and guidance.

·         Assist in Sushi Bar recruitment, interviewing protentional staff and recognizing current staff for promotion.

·         Working with Head Chef, General Manager, Head Office and the HR Department to solve any issues regarding the Sushi Bar.

·         Creating and assisting in documentation of dishes for staff training and giving training to staff.

ACCOUNTABILITY:

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

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

·         Actively participate in addressing complaints and resolving problems.

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.

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

·         Recommends better preparation procedures to the Head Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reporting defective materials and equipment.

·         Attend any meeting or training session as required by Executive 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

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.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

·         5 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.

·         Good organizational skills.

JOB DESCRIPTION

JOB TITLE:  Head Sushi Chef

DEPARTMENT:  Sushi Bar

REPORTS TO:  Exec Chef, Head Chef

RESPONSIBLE FOR:  Sushi team, Expeditor, Dishwasher

EMPLOYEE BENEFITS: 

Medical, Dental, Vision, 401(k) Company Match, Employee Meals, PTO/Sick Leave, Parking/Cell Phone Reimbursement, Employee Discount Gym Membership, and more!!!  Additionally, Chotto Matte is growing internationally, providing opportunities for career growth and relocation.

GENERAL PURPOSE:       

To control the supervision of sushi production, and to participate in the food production. All work is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.

MAIN DUTIES:

TO CONTROL THE SUPERVISION OF SUSHI SECTION. TO ENSURE OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY.

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

·         Ensures the highest food quality appropriate to the market in all areas of sushi bar operations.

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

·         Ensures proper staffing and adequate supplies for Sushi section.

·         Supervises the proper set-up of each item on the menus and ensures their readiness.

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

·         Assist 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. 

·         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.

·         Supervises all food production staff, and the steward function.

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

·         Helps employees to achieve optimum quality while minimizing cost.

·         Ensures proper safety, hygiene, and sanitation practices are followed.

·         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.  

·         Confers closely and regularly with and to carry out any other duties as directed by Head Chef and the Executive Chef.  

·         Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.  

·         To ensure that the food prepared in the restaurant kitchen is the standard that the Executive Chef has set. 

·         Record Sushi Bar staff performance, liaising with Head Chef, Head Office and the HR Department. Giving staff performance evaluations and guidance.

·         Assist in Sushi Bar recruitment, interviewing protentional staff and recognizing current staff for promotion.

·         Working with Head Chef, General Manager, Head Office and the HR Department to solve any issues regarding the Sushi Bar.

·         Creating and assisting in documentation of dishes for staff training and giving training to staff.

ACCOUNTABILITY:

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

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

·         Actively participate in addressing complaints and resolving problems.

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.

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

·         Recommends better preparation procedures to the Head Chef.

·         Maintains own working area, materials and company property clean, tidy and in good shape; reporting defective materials and equipment.

·         Attend any meeting or training session as required by Executive 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

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.

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:

·         5 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.

·         Good organizational skills.