Sushi Chef De Partie

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

·       Works as a member of the restaurant team.  Interacts with service crew in a positive manner.  Assists others whenever needed. Follows management instruction. Follow proper time and attendance, uniform procedures and adheres to kitchen schedule

·       Follows all health, safety and Food and Beverage regulations.

·       Creates and maintains mise en place list

·       Able to complete mise en place list in the time allotted

·       Trains and guides commis and demi chefs on the same station

·       Complete knowledge of all recipes on your station

·       Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

·       Responsible for all training of commis and demi chefs on the station to Company Standards

·       Prepares all food products according to the prescribed methods

·       Ensures all items on station are properly stored, labeled and dated

·       Able to set up and break down a station with minimal or no help

·       Responsible for time management, efficiency and station organization

·       Understands the flow of service

·       Maintains the highest level of food quality available.

·       Receives and stores all products as prescribed.

·       Maintains a clean and safe kitchen.

·       Controls waste.

·       Communicates all problems and ideas for improvement to management.

·       Fills out all forms as prescribed.

·       Maintains all equipment and utensils.

·       Organizes all areas of the kitchen.

·       Follows proper rotation procedures.

·       Labels and dates all products prepared.