Chef De Partie (Sushi) – Crowne plaza Kochi

Job Description

Duties and responsibility: –
Sushi Preparation: Prepare and present an array of fresh sushi, sashimi, and other Japanese specialties to the highest standards of quality and taste.
Menu Development: Collaborate with the Junior Sous Chef in the creation and innovation of the sushi menu, ensuring it aligns with guest expectations and restaurant standards.
Quality Control: Maintain consistency in the quality and presentation of dishes, ensuring all sushi items are made with the freshest ingredients.
Stock Management: Manage sushi-related inventory, including ordering and storing fresh seafood and ingredients, ensuring stock rotation and reducing waste.
Team Collaboration: Supervise and mentor junior kitchen staff, providing training and guidance to ensure effective teamwork and high standards in the kitchen.
Health and Safety: Ensure compliance with all health, safety, and hygiene regulations, including food safety standards and cleanliness of the kitchen and work area.
Guest Interaction: Occasionally interact with guests to gather feedback and ensure satisfaction with sushi offerings.