Junior Sushi Chef

POSITION OBJECTIVE : Responsible for the efficient production of his / her section including food preparation, cooking, presentation and storage.

Key Responsibilities

• To abide by the food standards in the Kitchen.
• To organize the daily preparation of his / her section.
• To plan and organize the daily routine of the menu requirements of the day.
• To conduct training for junior staff.
• Supervising and assisting with the preparation of raw materials.
• Finishing and presenting dishes for service.
• Determining the freshness of products used and making sure they are stored properly according to established standards.
• Preparing special dishes as requested.
• To maintain food cost within the budget by controlling waste without compromising standards.
• Perform any other duties, which may be allocated from time to time.
• Make sure to keep his / her station clean at all times, especially before leaving at the end of the shift.

Health, Safety and Security

Financial Management

General

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