Description
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
· Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to sushi schedule
· Follows all internal, company, and city-specific regulations such as DOH/Food & safety/HACCP/Beverage.
· Filling out and maintains mise en place list on daily base
· Able to complete mise en place list in the time allotted, making sure all sections of sushi are ready for each service
· Trains and guides commis and demi chefs on the station to Company Standards
· Recipe knowledge and section setup for sushi up to date
· Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.
· Prepares all food products according to the prescribed methods
· Ensures all items on station are properly stored, labeled and dated
· Responsible for setting up own station and help others if needed
· Responsible for time management, efficiency and station organization
· Understands and supports the flow of service
· Maintains the Company high level of food quality
· Responsible for checking quality of received products and correct storage
· Maintains a clean and safe kitchen environment
· Controlling wastage
· In charge of filling out sushi and sashimi forms such as Prep list on daily basis and inventory once a week
· Maintains all equipment and utensils.
· Overlooking all areas of the kitchen
· Supporting rotation procedures and helping new sushi and sashimi cooks to learn and understand new sections
· Time labels always up to date
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