Chef De Partie – Sushi

About the role

The Chef de Partie – Sushi will lead the sushi section of the kitchen, ensuring high‑quality dishes, consistent presentation, and strict adherence to safety and hygiene standards. Working closely with the Sous Chef and Chef de Cuisine, you will maintain smooth operations in a fast‑paced hotel environment.

Key responsibilities

• Prepare and present all sushi dishes in the assigned section, following portion and quality controls.
• Monitor food safety, sanitation, and storage procedures to prevent spoilage and control costs.
• Maintain a clean, well‑ventilated work area and ensure all kitchen equipment is in good condition.
• Organise mise‑en‑place for each shift and create daily market lists for produce procurement.
• Supervise and delegate tasks to junior chefs, ensuring proper training and adherence to standards.
• Assist the Sous Chef with menu planning, inventory control, ordering, and scheduling.
• Report any accidents immediately and participate in daily briefings.
• Support recruitment, hiring, and performance evaluation of kitchen staff.

Required profile

• Proven experience in a sushi or high‑volume kitchen environment.
• Strong knowledge of hotel fire, first‑aid, health & safety, and security procedures.
• Ability to work under pressure while maintaining high standards of quality and hygiene.
• Excellent teamwork and communication skills.

Required skills

• Sushi preparation and plating techniques.
• Food safety and sanitation standards.
• Menu planning and inventory management.
• Kitchen equipment maintenance.
• Mise‑en‑place organization.