Senior sushi Master
Functieomschrijving
- Prepare food for our customer efficiently, economically, and hygienically as per standard recipes and procedures.
- Assist the Executive chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
- Work seamlessly with recipes, standards and plating guides.
- Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
- Maintain all HACCP aspects within the restaurant operation.
- Use all equipment, tools and machines appropriately.
- Work for off-site events when tasked.
- Complete tasks and jobs outside of the kitchen area when requested.
- Assist in inventory taking.
- Knowledgeable of events, forecasts and achievements.
- Prepare menus as requested.
- Learn and adapt to changes.
- Maintain at all times a professional and positive attitude towards team members and supervisors.
- Adhere to established restaurant rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
- Coordinate, organize and participate in all production pertaining to the kitchen.
- Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
- Monitor food quality and quantity to ensure the most economical usage of ingredients.
- Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
- Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
- Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
- The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
- Carry out any other reasonable duties and responsibilities as assigned.
Profiel
- High School graduate or above.
- 2 years as Sushi master in a Japanese/Nikkei Kitchen in a 5-star category hotel or individual restaurant with high standards.
- At least 5 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
- Possess a valid health certificate.
- Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, boiling, barbeque, dressing techniques and dry goods preparation.
- Possess the high level of skills to fillet fish such as salmon, tuna, ...
- A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
- A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
- Able to work with and consume all products and ingredients.
- Able to convert recipes and follow them through.
- Proficient in Microsoft Word and Excel.
- Able to set priorities and complete tasks in a timely manner.
- Work well in stress situations, remain calm under pressure and able to solve problems.
- Excellent leadership skills.
- Knowledgeable in HACCP.
- Technical education in hospitality or culinary school preferred.
- Good command in English, both verbal and written to meet business needs, preferred..
Aanbod
- type of contract: Full-time
- Day-off: can be discussed
- Salary: starting from 2.627,01 EUR/month
- Stable team and colleagues with diversity
- Yearly training
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