The Sushi Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked.

KEY RESPONSIBILITIES

· Maintain operations of your assigned station for that day

· Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine

· Check and complete mis en place and pars and set up station using proper recipes and fresh product

· Read correctly all dupes that come in

· Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages

· Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards

· Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation

· Be aware of items that are running low and communicate it to the team

· Maintain a good working relationship with all back of house, front of house staff, management and guests

· Store all items properly at the end of shift, labeling and dating all products

· Ensure a clean, neat and organized work area

· Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same

· Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

· Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in a Japanese fine dining restaurant

· Flexibility to work shifts, weekends, nights, and holidays

· Strong teamwork and communication skills

· Food Safety certified

· Able to be organized, manage time wisely and work with little to no direct supervision

· Very high attention to detail

· Sensitive to cultural nuances

· Able to handle a multitude of tasks in an intense, fast paced environment

· Ability to maintain a clean and professional appearance as per company policies

· Ability to stand for extended periods of time

· Multi-lingual is a plus

The Sushi Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked.

KEY RESPONSIBILITIES

· Maintain operations of your assigned station for that day

· Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine

· Check and complete mis en place and pars and set up station using proper recipes and fresh product

· Read correctly all dupes that come in

· Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages

· Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards

· Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation

· Be aware of items that are running low and communicate it to the team

· Maintain a good working relationship with all back of house, front of house staff, management and guests

· Store all items properly at the end of shift, labeling and dating all products

· Ensure a clean, neat and organized work area

· Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same

· Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

· Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in a Japanese fine dining restaurant

· Flexibility to work shifts, weekends, nights, and holidays

· Strong teamwork and communication skills

· Food Safety certified

· Able to be organized, manage time wisely and work with little to no direct supervision

· Very high attention to detail

· Sensitive to cultural nuances

· Able to handle a multitude of tasks in an intense, fast paced environment

· Ability to maintain a clean and professional appearance as per company policies

· Ability to stand for extended periods of time

· Multi-lingual is a plus