Sushi Chef De Partie (Sushi) - Le Suffren Hotel & Marina

As a Chef de Partie you will have to oversee a section of the kitchen and you will be responsible for all Sushi culinary dishes that are prepared in your section.

OPERATIONAL RESPONSIBILTIES  

• Supervise and coordinate the operations of your assigned kitchen section, ensuring that all standards are met
• Be responsible for the production, preparation and presentation of all food Items in assigned section, as per the agreed standards and whilst respecting the budget and optimising the costs
• Ensure proper portion, arrangement, and food garnish to be served
• To ensure adequate mise en place for the service
•  Be fully compliant to quality, hygiene and health & safety regulations and requirements
• Keep kitchen wastage to a minimum to maintain profit margins
• Maintain quality and quantity control in all aspects, from portion control to freshness of the product presented
•  Ensure full compliance with Management standards such as ISO 22000; ISO 9001; and ISO 14001
• Be aware of current culinary trends and make recommendations to enhance menu design
• Be responsible for all food beverage and equipment under your control
• To maintain a system of controlling quality and portion consistency of food 
• Assist in carrying out a daily inventory of fridges taking into account banqueting requirements and prepare the following day’s food requisition
• Perform opening and closing procedures established for the Place of Work as assigned
• Assist in menu planning
• Ensure that highest standards of hygiene, cleanliness and sanitation of kitchen and equipment are maintained at all times
• Have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives
• Monitor operating supplies and reduce spoilage and wastage
• Handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests
• Monitor to labelling and traceability system of the hotel
• Any other cognate duties as delegated by Reporting Line