Summary

The Chef de Partie - Sushi is responsible for preparing authentic and contemporary Japanese cuisine while maintaining exceptional standards of quality, freshness, presentation, and food safety. The role requires advanced knife skills, expert knowledge of seafood handling, and strong attention to detail to deliver a refined culinary experience aligned with luxury hospitality standards.

Main Duties:

Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations, in accordance with established recipes and presentation standards.
Demonstrate expert knife skills in cleaning, cutting, slicing, portioning, and filleting various types of fish and seafood.
Inspect the freshness and quality of fish, seafood, fruits, vegetables, and other ingredients, reporting any concerns to the senior culinary team.
Prepare sushi rice and other essential ingredients with precise control of cooking, seasoning, temperature, texture, and consistency.
Develop innovative and contemporary sushi dishes while preserving the authenticity and philosophy of Japanese cuisine.
Prepare Japanese-inspired appetizers, soups, salads, sauces, garnishes, and accompaniments to complement the sushi menu.
Ensure every dish meets established standards for quality, flavour, portion size, presentation, temperature, and food safety.
Coordinate closely with the service team to accommodate guest preferences, dietary requirements, special requests, and food allergies accurately.
Monitor ingredient availability, maintain appropriate stock levels, conduct regular inventories, and support ordering requirements to ensure uninterrupted operations.
Minimize food waste through accurate portioning, proper storage, stock rotation, and efficient utilization of premium ingredients.
Maintain strict hygiene, sanitation, and food safety standards across all sushi preparation areas to prevent contamination and ensure safe handling of raw products.
Clean and sanitize knives, utensils, preparation surfaces, and equipment before and after use, reporting equipment defects or maintenance requirements promptly.

Qualifications

Diploma or certification in Culinary Arts, Japanese Cuisine, or a related culinary discipline is preferred.
Minimum 2-3 years of relevant experience as a Sushi Chef or Chef de Partie - Sushi within reputable restaurants or a luxury hospitality environment.
Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling, rice preparation, and traditional Japanese ingredients.
Strong understanding of raw food safety, HACCP requirements, allergen management, hygiene, sanitation, and contamination-prevention procedures.
Creative culinary ability with excellent attention to detail, consistency, portion control, and refined food presentation.
Strong communication, organization, and teamwork skills, with the ability to perform efficiently in a fast-paced culinary environment.