Chef de Partie - Japanese Cuisine

• Maintain a high standard of preparation of all types of sushi, including maki, nigiri and sashimi, in accordance with the resort’s quality standards and the Executive Chef directions 

• Ensure that food preparation, quality and presentation are met at all times under the guidance of the Executive Chef 

• Prepare Japanese and fusion dishes in accordance with the resort’s menu recipes, assuring that ingredients such as ginger, rice vinegar, wasabi and soy sauce are correctly dosed 

• Monitor the stock movement and be responsible for replenishing the own section 

• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage 

• Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Executive Chef 

• Keep high standards of personal hygiene, clean uniform and overall camaraderie 

• Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained 

• Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Executive Chef 

• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times 

• Be fully aware of all hygiene control and chemicals used in workplace 

• Have a full knowledge of and be able to act upon fire procedures 

• Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector 

• Comply with all the hotel and company’s policies 

• Attend all training sessions as required 

• Comply with any reasonable request from your superiors

Requirements: 

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent 

• Relevant previous working experience as a Sushi Chef, preferably in a fusion dining concept 

• Able to prepare various types of Japanese cuisine dishes, including sashimi, sushi and maki 

• Creativity, innovation and presentation skills 

• HACCP certificate 

• Good knowledge of English