Sushi Chef

Prepare sushi according to the established menu, following the established recipes, complying with all the established hygiene protocols and ensuring that the food follows the standards of hygiene, taste and image.

Responsibilities:

• Prepare food to ensure that the established production is met.
• Effectively prepare whole fish into filets and smaller pieces for use in dishes.
• Properly manage products to avoid waste.
• Understand and apply the correct times and temperatures for cooking food.
• Apply the standards of hygienic handling of equipment established by the hotel.
• Report anomalies in the operation/service for follow-up.
• Report cleaning and fumigation needs to the Chef de Partie.
• Receive and properly stock incoming products from the warehouse to have them available for the daily operation.
• Work based on the percentage of operation, calculating the amount of production according to the information provided by the Chef de Partie, to avoid waste.
• Effectively preparing whole fish into filets and smaller pieces for use in dishes