Sushi Sous Chef

Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location, and a selective selection of artwork. Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program. 

Job Overview: 

The Sushi Sous Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize orders according to preferences and food allergy considerations. You should ensure that all ingredients used in dishes are of the highest quality and should work well under pressure and maintain restaurant standards during busy periods.

Key Responsibilities: 

• To be familiar with all of the daily operations of the Sushi kitchen, and must be able to perform any task in the kitchen if needed. 

• To understand the operation of the department and should be able to take responsibility for the kitchen during Head Chef’s absence. 

• To act as the intermediary between the kitchen and wait staff. 

• Planning and directing food preparation ensuring food is prepared properly by kitchen staff. 

• To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary 

• To supervise and assist in the preparation of all sushi mis en place – ensuring each section of the kitchen has all necessary work completed prior to the commencement of service 

• To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff. 

• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times 

• To remain on duty until the following shift takes over or until dismissed by the Chef on Duty informing them of any outstanding orders or priority work to be completed 

• To ensure all work areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times and especially after your shift has finished 

• To ensure that all main cool rooms are tidy and clean at all times especially after each service so duty chef can carry out daily ordering

• You will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. 

Managing kitchen staff: 

• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. 

• To ensure that all kitchen workers are performing at the level required by a professional kitchen. 

• To encourage and recognize hard work within the back of house team. 

• Maybe required to discipline workers who are not performing their job correctly or professionally 

• Lead and inspire the brigade to ensure the kitchen runs smoothly at all times help develop the junior chefs. 

• To assist other sections of the kitchen in the production and service of all relevant food items or with the cleaning down of sections as and when required due to the workload. 

• To ensure that the agreed standards of food preparation and presentation are supervised and adhered to 

• To report any problems relating to the smooth operating of or staff within the section or of the non-co-operation from another section of the kitchen, immediately to the Chef on Duty 

• To make yourself aware and notify all kitchen staff of all menu changes, specialties, function menus and changes to standards prior to the commencement of service 

• To maintain in conjunction with your team all section files and recipes are maintained and updated 

• To report all accidents and any defects in kitchen equipment to the Chef on Duty and complete all relevant documentation 

• To train new employees and creating a schedule to ensure adequate manning of the department 

• To supervise the training of all new staff members to the department in the standard required by Sexy Fish Miami 

• You are responsible for ensuring that food that leaves the kitchen is of the highest quality to ensure that portions are correct and the food is plated to spec. 

• To assist in the prevention of pilferage from the dry stores and refrigeration within the department and notifying the Chef on Duty 

• To maintain constant quality control of all food prepared and cooked ensuring it is to the Chef on Duty and restaurant standards Best Practice 

• To ensure all areas of the kitchen operate within legal guidelines by ensuring the all areas and staff, operate within the appropriate legislation and the appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities, HACCP and any other legislation as appropriate. 

• To ensure that all / any new policies and procedures are implemented in time frames require and then are adhered to