Demi Chef (Sushi)

Your Day To Day

• Prepares, cooks, serves and stores Japanese Dishes.

• Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items.

• Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles).

• Prepare and produce Sashimi.

• Prepare and produce a range of mushimono (steamed) dishes.

• Prepare and produce a range of yakimono (grilled dishes).

• Prepares, cooks, serves and stores the following dishes according to the requirement of the Head Chef.

• Report to supervisor needed repairs or unsafe conditions.

• Prepare and serve a variety of sushi and sashimi, including nigiri, maki, and temaki, in a fast-paced kitchen environment.
• Select and handle fresh ingredients such as fish, seafood, vegetables, and rice, ensuring the highest quality and freshness.
• Maintain a clean and organized work station, following all sanitation and safety standards.
• Work closely with other kitchen staff to ensure the smooth operation of the kitchen.

• Communicates politely and display courtesy to guests and internal customers.

• Cleans and re-sets his/her working area.

• Prepares in advance food, beverage, material and equipment needed for the service.

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

•  Establishes and maintains effective employee working relationships.

• Attends and participates in daily briefings and other meetings as scheduled.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Ad-hoc duties – unexpected moments when we have to pull together to get a task done.

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.

• 2 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

• Must speak local language(s).

• Having self-transportation is an advantage.

• Communication skills are utilized a significant amount of time when interacting with clients and the guests.

• Basic calculation skills are used frequently.