Chef de Partie - Japanese Cuisine
Job no: 539019
Work type: Full time
Location: Lake Como, Italy
Categories: Various categories
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Maintain a high standard of preparation of all types of sushi, including maki, nigiri and sashimi, in accordance with the resort’s quality standards and the Executive Chef directions
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Ensure that food preparation, quality and presentation are met at all times under the guidance of the Executive Chef
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Prepare Japanese and fusion dishes in accordance with the resort’s menu recipes, assuring that ingredients such as ginger, rice vinegar, wasabi and soy sauce are correctly dosed
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Monitor the stock movement and be responsible for replenishing the own section
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Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
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Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Executive Chef
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Keep high standards of personal hygiene, clean uniform and overall camaraderie
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Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained
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Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Executive Chef
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Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
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Be fully aware of all hygiene control and chemicals used in workplace
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Have a full knowledge of and be able to act upon fire procedures
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Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
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Comply with all the hotel and company’s policies
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Attend all training sessions as required
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Comply with any reasonable request from your superiors
Requirements:
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At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
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Relevant previous working experience as a Sushi Chef, preferably in a fusion dining concept
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Able to prepare various types of Japanese cuisine dishes, including sashimi, sushi and maki
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Creativity, innovation and presentation skills
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HACCP certificate
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Good knowledge of English
Advertised: W. Europe Daylight Time
Application close:
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