Chef de Partie - Sushi

Position Overview

The Chef de Partie Sushi is responsible for managing the sushi kitchen area and preparing all sushi dishes with the utmost quality, presentation, consistency, and adherence to corporate recipes and standards.

Key Responsibilities

• Operate the sushi kitchen and produce dishes meeting company menus' quality and presentation requirements.
• Handle a wide range of raw fish and other unique ingredients confidently.
• Collaborate with wait staff to accommodate special requests and address food allergies.
• Analyze and interpret recipes, menus, manuals, and ensure product quality.
• Demonstrate strong leadership, communication, problem-solving, and decision-making skills.
• Maintain excellent interpersonal communication with management and team members.
• Utilize computer software including Excel, Word, Crunchtime, or similar systems efficiently.
• Train and coach others in sushi preparation and Japanese culinary techniques.
• Maintain comprehensive culinary knowledge and understanding of related terminology.
• Accurately follow company recipes to ensure consistent taste and quality.
• Work productively and efficiently across various kitchen sections as needed.
• Supervise kitchen staff assigned to the section, delegate tasks, and monitor performance.
• Conduct daily recipe reviews and maintain orderly recipe documentation.
• Respond promptly to supervisory requests such as food samples, show plates, and tastings.
• Control production volumes and suggest improvements for cost management.
• Prepare and review daily electronic food requisitions; verify deliveries and report discrepancies.
• Oversee production in major kitchen sections as required, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen.
• Ensure compliance with public health regulations (e.g., US, Anvisa, Shipsan, Canadian, Australian standards).
• Implement and uphold the HACCP program rigorously.
• Maintain kitchen area readiness for scheduled and surprise health inspections.
• Adhere to company standards regarding punctuality, appearance, uniform, and personal hygiene.

Qualifications and Experience

• Minimum 8 years of experience in upscale hotels, resorts, cruise ships, or banquet service, with at least 2 years in a Chef de Partie role; cruise ship experience preferred.
• Degree from a recognized culinary school is mandatory.
• Strong leadership ability in multicultural, fast-paced environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Exceptional customer service, team-building, and conflict resolution capabilities.
• Knowledgeable in personalized service principles, guest satisfaction methods, and quality standards.
• Competent in planning, coaching, organizing, staffing, controlling, and performance evaluation.
• Intermediate skills in computer software applications essential.
• Basic accounting understanding including numbering flow, debit/credit adjustments, and corrections.
• Capable of writing professional reports and business correspondence, and maintaining good relations with senior officers and corporate management.