Vacancy expired!
Basic Job of Sushi Chef
The Sushi Chef prepares traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed.
The exceptional Sushi Chef should work well under pressure and maintain restaurant standards during busy periods and is able to teach and lead a team to prepare quality and presentable dishes.
Sushi Chefs Responsibilities:
Develop, train and mentor staff with focus on the sushi quality, presentation and plating.
Ensure that all staff are competent in the execution of their tasks
Recommend or conduct disciplinary action of team when necessary and in accordance with company standards.
Accountable for meeting budgets for labor and direct operating expenses, weekly purchasing and monthly inventory count.
Work to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Develop, implement and maintain sanitation practices and protocol.
Assisting with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment.
Maintains a daily logbook on inspected areas, assignments given to staff, special projects, maintenance deficiencies and significant events/activities during his/her shift.
Conducts inventory checks as needed. Sees to adequate storage of supply inventories on assigned decks and safeguards against waste, shortages, and losses.
Prepares supervisor report and completes requisition forms for needed supplies.
Reports maintenance deficiencies that require immediate attention and follows up on their status. Elevates issues as necessary.
Reports of any loss or damage of furniture, fixtures or equipment.
Supervises the proper use and care of equipment.
Maintains the cleanliness of the service and surrounding areas. Keeps all pantry and supply lockers, neat, cleaned and stocked.
Position Requirements:
Able to work in establishment which serve alcohol
Strong problem solving and communication skills.
Exceptional time management skills.
Ability to stand or walk for 8-hour shifts and lift at least 25 pounds.
Willingness to comply with all food safety procedures
Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine and / or Executive Chef when quality is sub-standard.
Preparing all types of sushi, including maki, nigiri and sashimi
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment in order to prevent food contamination, proper hygiene principles in all cooking areas and clean your space at the end of.
Regularly taking inventory of food supplies, monitor food stock and place orders, as needed
Immediate reporting any problems with kitchen equipment to the management.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Recommend new, modern, innovative recipes and presentations in line with the restaurants concept and style
Control and register food waste (spoilage), and over preparation of food according to the kitchen operational standards.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions;
Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent
Dependability
Follows instructions
Responds to management direction
Takes responsibility for own actions
Keeps commitments
Commits to long hours of work when necessary to reach goals
Takes Initiative
Volunteers readily
Seeks increased responsibilities
Takes independent actions and calculated risks
Looks for and takes advantage of opportunities
Asks for and offers help when needed.
Professionalism
Approaches others in a tactful manner
Works well under pressure
Treats others with respect and consideration
Quality and Quantity
Demonstrates accuracy and thoroughness
Looks for ways to improve and promote quality
Applies feedback to improve performance
Monitors own work to ensure quality.
Able to meet productivity standards
Completes work in timely manner
Strives to increase productivity
Works quickly in fast paced environment
Observes safety and security procedures
Uses equipment and materials properly.
High school diploma or general education degree (GED)
Flexible schedule to include evenings, weekends, and holidays
Slip resistant shoes required
Must be well groomed at all times
All employees must maintain good personal hygiene. Fingernails must be cut and clean. Personal appearance must be suitable for work at all times.
Maintain personal health and sanitation standards in accordance with the health department requirements and be vigilant of the kitchen team's standards
Be honest, trustworthy and respectful.
Be flexible in regard to schedule.
Demonstrate strong work ethics.
The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this Job, the employee is regularly required to stand and walk throughout work shifts.
Ability to understand the use of kitchen chemicals and electrical equipment.
The applicant must have the ability to communicate effectively and clearly in order to lead the kitchen team and provide precise instructions on preparations and presentation and plating.
PLEASE PROVIDE RESUME WITH WORK EXPERIENCE AND EXPRESS DESIRED PAY AND EXPECTATIONS IN RESPONSE TO JOB POST
