Head Sushi Chef

Operational Ownership

In this role, I will support the Executive Sous Chefin assuming responsibility for the efficient operation of the Kitchen department, concretely in Sushi Team, including the Culinary and Stewarding to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience.

As Head Sushi Chef, I will be responsible of the following specific duties:

- I will execute, manage and supervise the correct preparation and cooking of sushi rice, sauces and dressings.and I will create alongside the Excutive Chef and Executive Sous Chef theestablished recipes.
- I will maintain the guidelines and standards of service and operation of the companywith special reference to sustainability and respect for the product, prioritizing quality and zero waste, in addition to the constant search for local products, in reference to sushi, emphasizing fish and shellfish.
- I will always offer an alternative if a product is not available and will be flexible in customer special requests according to the level of the establishment considered to be in the highest category and prioritizing customer satisfaction above all.
- I will check the quality of raw materials in the assigned area, as well as their storage, handling and use.
- I will check incoming products, ensuring that all food merchandise is in accordance with order forms, receiving records, and purchase specifications.
- I will work in any section of the kitchen when necessary, due to business levels or substituting for other hosts due to absences/days off/holidays/vacations.
- I will ensure that all equipment and work area are kept clean and in good working order.
- I will attend to meetings and training courses required by supervisors.
- I will strictly comply with LQA standards and act proactively to solve problems and negative customer comments together with the Head Sushi Chef and Chef of the Restaurant.

Skills and Experience

To execute the position of Head Sushi Chef, I have the required qualifications, technical skills and more than four years' experience in a similar role in luxury hotels or restaurants with proven results. I possess a minimum of a Diploma in Culinary Arts or similar.

In terms of the frontline kitchen management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer.

From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision ofsuccess for the operation, demonstrated ability to leverage shared resources and to manage through influence.

Technical skills include preparing Sushi, Sashimi and other Japanese dishes, having passion for quality and knowledge of Asian product and having excellent knife skills. Also, it will be a plus to have written and spoken English with some knowledge of the local language and customs.

I have knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.