• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Main Responsibilities:

• Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
• Maintains working knowledge of kitchen operations internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
• Ensures efficiency and accurate performance standards are met by maintaining communication with
• all work areas to verify paperwork and inventory controls.
• Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
• Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
• Is always willing to assist F&B employees at designated outlet locations as needed.
• Regularly monitors the inventory of the kitchen supplies and order supplies as needed. Always complete and sign for all stock requisitions and continually monitors inventory costs against budget.
• Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
• Maintains constant awareness of all events and related functions scheduled for Vendome.
• Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
• Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.
• Responsibility to carry out 6 months appraisals to line staff & to ensure disciplinary actions are up held in-regard to company policies.
• Participate as team player with other key team members.
• Be a leader and role model to all employees.
• Additional duties as necessary and assigned.

Requirements:

• Graduate of an accredited 18-month culinary program or other culinary vocational program.
• Previous experience as Sushi Chef in an established high-quality, high-volume, and fast-paced operations.
• Experience in a luxury, resort hotel or high-end restaurant background specializing in producing Sushi, Sashimi and Japanese-style crudo and other appetizers will be a great benefit.
• Experience in a Japanese or Pan Asian restaurant is desired.
• Ability to work in multiple kitchen stations if needed
• Exceptional organizational and communication skills
• Experience in food cost management
• Strong coaching and development skills
• Excellent customer service skills
• Ability to lead and mentor a team
• Basic command of computer skills that include Word and Excel.

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