SBN - Sushi Chef De Partie - Singa

We are seeking a skilled Sushi Chef De Partie to join our team on board.

As a Sushi Chef De Partie, you will assist the Sushi Chef de Cuisine in preparing various sushi products in our specialty restaurant. Your primary goal will be to ensure guest satisfaction by adopting a proactive approach to solving challenges that may arise in your station. You will also be responsible for assisting teammates and encouraging collaboration.

Key Responsibilities:

• Direct, supervise, and assist in preparing food in your assigned station in accordance with company menus and recipes.
• Ensure quality, quantity, attractiveness, and correctness of all food items served from your station.
• Supervise employees assigned to your station, reporting on their performance, appearance, dress, and personal conduct.
• Control actual hours worked by employees and report any discrepancies to the Executive Sous Chef.
• Check quantity and quality of items ordered from stores and ensure proper storage and usage.
• Prepare daily mise en place lists and requisitions for stores.
• Execute special orders and dietary requirements.
• Help maintain a team atmosphere in the department.

Public Health:

• Implement and execute proper maintenance and cleaning procedures in your station.
• Report any malfunctioning equipment or furnishings to the Executive Sous Chef.
• Maintain high levels of productivity, cleanliness, and sanitation throughout your station.
• Ensure proper use of equipment and utensils to prevent damage or undue maintenance requirements.

Skills, Knowledge & Expertise:

• Degree/Diploma from an accredited culinary college or university.
• Ability to effectively read, write, and speak English.
• 3+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of VSP preferred.
• Ability to deliver 5-star culinary products.
• Experience in high-volume operations of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated stations.

Benefits:

• Physical demands: ability to bend, climb, perform repetitive motions, and heavy lifting.
• Travel requirements: valid passport, flag state issued seaman book, and medical examination.
• Working conditions: flexibility in working hours, respect among crew members, and adherence to Master's standing orders.