Junior Sous Chef – Sushi

About the role

The Junior Sous Chef (Sushi) will support the Sous Chef in daily kitchen operations at February 30, a beachfront venue that blends Mediterranean and Japanese cuisine. This hands‑on position involves overseeing a designated section, ensuring food quality, and maintaining high standards of hygiene and teamwork during service.

Key responsibilities

• Manage assigned kitchen sections, guaranteeing recipes, portion sizes, presentation, and service timelines are consistently met.
• Assist in the preparation and finishing of sushi and other menu items, ensuring each dish meets quality, taste, and visual standards.
• Supervise and train Commis and Demi Chefs within the section, fostering productivity and consistency.
• Maintain mise en place, equipment upkeep, and a clean, organized workstation ready for service.
• Monitor stock levels, report replenishment needs, enforce proper rotation, and minimize waste through careful portion control.
• Ensure compliance with HACCP, food safety regulations, and company hygiene standards.

Required profile

• Diploma or Certificate in Culinary Arts or related field.
• 3–5 years of culinary experience, including at least 1 year as a Chef de Partie or similar supervisory role.
• Proven experience in sushi preparation and Japanese cuisine.
• Strong understanding of kitchen operations, food preparation techniques, and quality standards.
• Knowledge of food safety, hygiene regulations, and HACCP principles.
• Effective communication, organization, and time‑management abilities.

Required skills

• Sushi preparation
• Japanese cuisine techniques
• HACCP compliance