Chef de Partie Sushi

About the role

The Sushi Chef de Partie will operate the sushi galley, preparing dishes to the highest standards of quality, presentation and consistency. You will work closely with wait staff to meet special requests and ensure food safety across all sushi offerings.

Key responsibilities

• Prepare all sushi dishes according to company menus and recipes.
• Handle a wide range of raw fish and specialty ingredients safely.
• Coordinate with service staff to accommodate allergies and special requests.
• Train and supervise kitchen personnel, delegating tasks as needed.
• Maintain recipe folders, conduct daily recipe reviews and ensure consistency.
• Prepare electronic food requisitions, verify deliveries and report discrepancies.
• Control production levels, suggest cost‑saving improvements and monitor inventory.
• Ensure compliance with HACCP and local public health regulations, preparing the area for inspections.

Required profile

• Minimum two years’ experience as a Chef de Partie or Cook 1 in an upscale hotel, resort, cruise ship or similar sushi restaurant.
• Culinary school certification is a plus.
• Strong communication, problem‑solving and decision‑making abilities.
• Ability to read, interpret and follow detailed recipes and manuals.

Required skills

• Sushi preparation and Japanese cuisine techniques.
• Raw fish handling and food safety (HACCP) knowledge.
• Recipe interpretation and consistency management.
• Computer proficiency with Excel, Word and inventory software (e.g., Crunchtime).
• Inventory control, cost monitoring and production planning.