Sushi Chef de Partie

The Sushi Chef de Partie is responsible for supervising the sushi section and ensuring the highest standards of quality, freshness, precision, and presentation in all sushi and Japanese preparations. This role requires strong technical sushi skills, leadership, discipline, and a deep respect for product handling, food safety, and Four Seasons brand standards.

Principal Responsibilities & Essential Functions

Food Preparation & Production – 40%

• Prepares and executes sushi, sashimi, nigiri, maki, and related Japanese dishes according to established recipes and standards.
• Ensures absolute freshness, correct fish handling, knife precision, and consistency in portioning and presentation.
• Maintains strict control of rice preparation, seasoning, temperature, and timing.

Supervision & Training – 20%

• Supervises Commis Chefs, Demi Chefs, and trainees assigned to the sushi section.
• Provides hands-on training in knife skills, fish fabrication, sushi techniques, hygiene, and station discipline.
• Monitors performance and provides ongoing feedback to maintain excellence.

Station Management – 15%

• Maintains cleanliness, organisation, and readiness of the sushi station at all times.
• Ensures mise-en-place is prepared according to service flow and anticipated covers.
• Controls holding times, temperatures, and display standards for raw products.

Inventory & Ordering – 10%

• Assists in ordering fresh fish, seafood, dry goods, and specialty Japanese ingredients.
• Ensures correct storage, labelling, FIFO, and traceability of raw fish.
• Minimises waste through careful planning and precise cutting.
• https://careers.fourseasons.com/us/en/job/REQ10370480/Sushi-Chef-de-Partie