Head Sushi Chef

Overview

Head Chef – Sushi is responsible for making sure that food is prepared to the exact specifications of the chef, establishment and guest

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Principle Accountabilities

• Must have a passion and curiosity for hospitality.
• Must be well educated on contemporary food trends and modern elevated sushi.
• Help create and execute the CE LA VI sushi program alongside the executive chef. Will be responsible for creation of new menu items and expansion of the program with the approval of the Executive Chef.
• Help oversee in the preparation of food items according to the Chef’s standard.
• Provide consistent quality following recipe cards, as well as production, portion, and presentation standards.
• Complete mise-en-place and set-up station. Help supervise the work of kitchen employees ensuring that all standards are met.
• Operate, maintain and properly clean all sushi related equipment and areas.
• Label and date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables.
• Works harmoniously and professionally with co-workers and supervisors.
• Follow all company, safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Responsible for scheduling and labor costs of the sushi team.
• Ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Speak with others using a clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.
• Be fully conversant with all the companies’ policies in respect of human resources and staff welfare
• Report for duty punctually wearing appropriate attire
• Be fully conversant with the geographical layout of the operation and know the exact whereabouts of all equipment of an operational nature
• Maintain a high standard of personal appearance and hygiene at all times
• Maintain a good rapport and working relationship with staff and all other departments and suppliers
• Provide a courteous, professional, attentive and efficient service at all times with all departments and customers
• Attend and contribute to all staff briefings and other related activities
• Undertake any reasonable tasks and secondary duties as assigned by duty manager, supervisor, and manager.
• Carry out any other reasonable duties and responsibilities as assigned
• Responsible for ordering, inventory and accurate waste logs.

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Required Education & Experience

• Minimum 2 to 3 years of experience in similar position
• Excellent communication and computer skills
• Good knowledge on local food safety regulations
• Strong analytical, problem solving and decision-making skills to evaluate alternatives and provide recommendations on business issues.
• Excellent management skills
• Ability to work in a team environment.