ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Set an example for others, being always on time and attendance, uniform procedures and adheres to sushi schedule
- Follows all internal, company, and city-specific regulations such as DOH/Food & safety/HACCP/Beverage.
- Filling out and maintains mise en place list on daily base
- Able to complete mise en place list in the time allotted, making sure all sections of sushi are ready for each service
- Trains and guides commis and demi chefs on the station to Company Standards
- Recipe knowledge and section setup for sushi up to date
- Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.
- Prepares all food products according to the prescribed methods
- Ensures all items on station are properly stored, labeled and dated
- Responsible for setting up own station and help others if needed
- Responsible for time management, efficiency and station organization
- Understands and supports the flow of service
- Maintains the Company high level of food quality
- Responsible for checking quality of received products and correct storage
- Maintains a clean and safe kitchen environment
- Controlling wastage
- In charge of filling out sushi and sashimi forms such as Prep list on daily basis and inventory once a week
- Maintains all equipment and utensils.
- Overlooking all areas of the kitchen
- Supporting rotation procedures and helping new sushi and sashimi cooks to learn and understand new sections
- Time labels always up to date
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