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Chef de Partie - Sushi




Description:

The Chef de Partie-Sushi supervises and coordinates the production activities of the sushi station. He/she meets with the Sous Chef and/or Executive Sous Chef on a daily basis to discuss the meal and time requirements for the days service. Other duties include training and monitoring entry-level cooks and chefs, working closely with the Sous Chef with regard to the evaluation process during a 90-day period; conducting on the job-training with Commis in recipe knowledge, cooking, procedures, and waste management; and determining the food requirements for the day after conducting an inventory of items in the workstation storage.

Requirements:

Proof of cook apprenticeship completion or equivalent training, and four to six years of Sushi Cook experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality sushi production in a buffet setting or a Japanese or Asian restaurant are required for this position.

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