Sushi Chef De Partie

Position Summary:

As a Sushi Chef De Partie, you will be responsible for preparing, producing, and presenting high-quality sushi and Japanese cuisine while maintaining Divan standards. You will contribute to an exceptional guest dining experience through culinary expertise, consistency, creativity, and strict adherence to food safety and hygiene standards.

Key Responsibilities:

• Follow Divan standards, SOPs, and HACCP guidelines at all times, maintaining the highest levels of personal hygiene and food safety.
• Be present on duty in full, clean, and professional kitchen uniform at all times.
• Assume responsibility for all aspects of sushi and Japanese food preparation within the assigned outlet(s).
• Prepare, portion, and present sushi, sashimi, nigiri, maki rolls, and other Japanese specialty dishes to Five-Star standards.
• Ensure consistency in quality, taste, portion control, freshness, and presentation of all dishes.
• Maintain the highest standards of food handling, particularly for raw fish and seafood products.
• Assist in menu development, new dish creation, seasonal offerings, and special promotions.
• Control food costs by monitoring production, minimizing waste, and adhering to standardized recipes.
• Perform daily and weekly stock checks of ingredients, tools, and equipment.
• Ensure proper storage, labeling, and rotation of all food items (FIFO).
• Monitor and reduce food waste, breakages, and misuse of ingredients or equipment.
• Ensure all kitchen equipment is used correctly and report any defective equipment to the Executive Chef or Sous Chef.
• Maintain cleanliness and organization of sushi stations, kitchen areas, storage facilities, and equipment.
• Train, supervise, and motivate kitchen team members to maintain service and quality standards.
• Identify training needs and conduct on-the-job training where necessary.
• Coordinate with kitchen and F&B teams to ensure smooth service during operations and events.
• Handle guest feedback related to food quality professionally and proactively.
• Assist in banquet, buffet, and special event food preparation and execution.
• Comply with health, safety, and emergency procedures at all times.
• Attend kitchen meetings, briefings, and training sessions as required.
• Undertake any reasonable tasks and secondary duties as assigned by the Executive Chef or Management.
• Respond positively and flexibly to changes in operational requirements.

Person Specification

Qualifications & Experience:

• Diploma or professional certification in Culinary Arts, Japanese Cuisine, or related field.
• Minimum 3 years of experience as a Sushi Chef, Sushi Chef De Partie, or similar role in a Five-Star hotel, luxury restaurant, or high-end Japanese dining establishment.
• Strong knowledge of sushi preparation, sashimi cutting techniques, Japanese ingredients, and food presentation.
• Experience handling raw fish and seafood in accordance with food safety standards.
• Good understanding of food safety, hygiene standards, and HACCP procedures.
• Ability to work under pressure in a fast-paced kitchen environment.
• Creative, detail-oriented, and quality-focused mindset.
• Strong teamwork and communication skills.
• Honest, reliable, and disciplined with a professional work attitude.
• Physically fit and able to stand for long hours.
• Flexible to work long hours, split shifts, evenings, weekends, and public holidays.