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.
Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
Is always willing to assist F&B employees at designated outlet locations as needed.
Regularly monitors the inventory of the kitchen supplies and order supplies as needed. Always complete and sign for all stock requisitions and continually monitors inventory costs against budget.
Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
Maintains constant awareness of all events and related functions scheduled for Vendome.
Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.
Responsibility to carry out 6 months appraisals to line staff & to ensure disciplinary actions are up held in-regard to company policies.
Participate as team player with other key team members.
Be a leader and role model to all employees.
Additional duties as necessary and assigned.
Requirements:
Graduate of an accredited 18-month culinary program or other culinary vocational program.
Previous experience as Sushi Chef in an established high-quality, high-volume, and fast-paced operations.
Experience in a luxury, resort hotel or high-end restaurant background specializing in producing Sushi, Sashimi and Japanese-style crudo and other appetizers will be a great benefit.
Experience in a Japanese or Pan Asian restaurant is desired.
Ability to work in multiple kitchen stations if needed
Exceptional organizational and communication skills
Experience in food cost management
Strong coaching and development skills
Excellent customer service skills
Ability to lead and mentor a team
Basic command of computer skills that include Word and Excel.
