Sushi Chef

Job Description

Nature of the Job         

Main Duties

Customer Services

• Delivers the brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers.

• Handles all guest and employee complaints and inquiries in a courteous and efficient manner. Communicates immediately all guest and employee complaints to the Sushi Chef and Executive Chef.
• Maintains positive guest and colleague interactions with good working relationships.

Financial

• Ensures that all hotel, company and local rules, policies and regulations relating to money handling and licensing are adhered to.

Operational

• Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used.
• Must be able to clearly explain how food is prepared, cooked, and served to guests.
• Knowledge of industry standards on food storage and handling techniques is highly desirable.
• Where applicable, must hold a state and/or local food-handlers card.
• Knowledge of sushi and beverages is required.
• Must possess excellent customer service skills.
• Ability to maintain a high degree of professionalism when interacting with guests and dealing with guest complaints. 
• Ability to monitor and anticipate guests’ needs and respond accordingly in an effort to maintain a positive and enjoyable dining experience.
• Ability to entertain and perform in front of guests is strongly desired.
• Must possess excellent verbal and nonverbal communication skills in English.
• Must be able to communicate and understand guests’ and colleagues’ instructions, read and understand written directives, and be able to clearly communicate if she/he requires further direction.
• Must be able to interpret nonverbal cues in an effort to identify and correct potential problems.
• Ability to adapt and interact with a diverse group of people.
• Ability to maintain a professional and courteous demeanor during stressful and/or busy times.
• Must be able to work as part of a team and recognize the importance of each team member’s role in the guest dining experience.
• Must be able to train and develop kitchen staff in accordance to East Miami Sushi’s cooking guidelines.
• Must exercise sound judgment and possess good problem-solving skills.  Must have the ability to recognize and resolve problems in an appropriate manner.
• Must be able to work different shifts, include holidays, nights and weekends.  Must be able to work overtime as required.
• Prepares the weekly work schedules of all sushi chefs and submit to management for approval.    
• Advises management on a variety of issues including but not limited to food quality, inventory levels, equipment operations, sanitary conditions, employee performance and development.
• Inspects all food deliveries and periodically inspect the condition of food on hand.  Ensures food is handled, prepared and stored in accordance to company standards.
• Responsible for day to day adherence to East Miami Sushi standards and control over the cost and quality of foods, portion control, and inventory levels.
• In accordance with standards set by and as directed by the manager on duty, trains new chefs and provides management with performance observations and updates.
• Under the direction of management, checks time records of sushi chefs to maintain control over labor cost.
• Periodically works the sushi bar(s) as required.
• Works directly with managers to develop best practices for food safety and instills that behavior with the sushi department.
• Sets, maintains and adjusts par levels for product based on sales volume.
• Periodically weighs product and do quality assurance checks to hold vendors accountable.
• Works with the Head Kitchen Chef to maintain all of the above areas.
• Maintains and updates recipes books.
• Performs other duties as assigned by a supervisor.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.

*Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. Length of time of these tasks may vary from day to day and task to task.

People Development

• Supports Swire Hotels’ cultural and people development implementations and characteristics.

Qualifications

Skills, Qualifications and Experience Requirements

• Successful completion of sushi cook performance requirements.
• 2 – 3 years’ experience as sushi cook
• Well-organized and with multi-tasking capability.
• Independent & ability to work under pressure.
• Flexible and dedicated team player.