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• Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.
• Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.
• Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.
• Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.
• Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.
• Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.
• Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.
• Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.
• Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.
• Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.
• Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.
• Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.
• Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.
• Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.
• Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.
• Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.
• Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.
• Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.
• https://careers.accor.com/global/en/job/demi-chef-de-partie-sushi-in-rixos-radamis-sharm-el-sheikh-rixos-radamis-sharm–jid-106117