Chef de Partie – Sushi Specialist

About the role

The Chef de Partie Sushi is responsible for operating the sushi galley and delivering high‑quality sushi dishes in line with company standards. You will work closely with the wait staff to ensure accurate preparation, accommodate special requests, and maintain consistency across the menu.

Key responsibilities

• Prepare all sushi items to the highest standards of quality, presentation, and consistency.
• Handle a wide range of raw fish and other ingredients safely and efficiently.
• Coordinate with front‑of‑house staff to address special dietary needs and allergies.
• Interpret recipes, menus, and manuals; maintain immaculate recipe folders.
• Supervise and delegate tasks to kitchen personnel within the assigned section.
• Control production levels, suggest cost‑saving improvements, and manage electronic food requisitions.
• Ensure compliance with HACCP and local public health regulations, preparing for inspections.
• Train team members in sushi making and Japanese cuisine techniques.

Required profile

• Minimum two years of experience as a Chef de Partie or Cook 1 in an upscale hotel, resort, or cruise‑ship sushi restaurant.
• Culinary school certification is a plus.
• Strong communication, problem‑solving, and decision‑making abilities.
• Ability to work in any kitchen section and oversee multiple stations.

Required skills

• Proficiency with Microsoft Excel.
• Proficiency with Microsoft Word.
• Experience using Crunchtime or similar scheduling software.