Chef de Partie (Japanese Cuisine)

- Prepares, cooks, serves and stores the French Dishes:

- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

Monitors food and operating costs and controls these by reducing waste.

- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

• Candidates will be provided with job details during interview.

• 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 management when quality is sub-standard.
• 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.
• Coordinating with wait staff to ensure an efficient flow of orders
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem solving and training abilities.
• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years experience as a cook or an equivalent combination of education and experience.