SBN - Sushi Demi Chef De Partie - Singa

We are seeking a skilled Sushi Demi Chef De Partie to support our Sushi Club operation on board.

Key Responsibilities

• Prepare and execute daily food preparation tasks to meet company standards.
• Follow instructions from supervisors to complete tasks efficiently.
• Coordinate with supervisors to prioritize daily tasks.
• Estimate daily production needs and inspect food quality to ensure public health standards.
• Maintain high-quality food production, presentation, and guest satisfaction.
• Adhere to standard procedures and policies for food preparation, storage, and sanitation.
• Demonstrate knowledge of menu items, recipes, and presentation standards.
• Handle food products safely and maintain proper preservation standards.
• Operate and maintain department equipment, reporting malfunctions.
• Foster effective communication and inter-departmental relationships.
• Ensure hygiene, safety, and proper equipment use.

Skills, Knowledge & Expertise

• Accredited culinary degree or diploma.
• Proficiency in English.
• 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant.
• Advanced food safety certification.
• Extensive knowledge of VSP (Vessel Sanitation Program) preferred.
• Ability to deliver 5-star culinary products.
• Experience in high-volume operations (at least 500 meals per service).
• In-depth knowledge of kitchen machinery and knife safety.
• Experience working in various culinary brigade stations.

Benefits

• Competitive salary.
• Opportunities for career growth.

Physical Demands

• Ability to bend, climb, and perform repetitive motions.
• Physical fitness to handle heavy lifting.

Travel Requirements

• Valid passport (minimum 6 months validity).
• Flag state issued seaman book.
• General flag state or flag state approved marine fitness medical.
• United States C1/D visa.
• English Marlin test (minimum score of 80%).
• Pre-employment medical examination.