Sushi Chef

• Expertise in cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine 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.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.
  

Main Responsibilities

• Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
• Maintains working knowledge of kitchen operations internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
• Ensures efficiency and accurate performance standards are met by maintaining communication with
• all work areas to verify paperwork and inventory controls.
• Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.