Minor Hotel Group Limited

Chef de Partie - Japanese

Minor Hotel Group Limited
Salary provided
Posted on 13 Apr 2021

Chef de Partie - Japanese

Minor Hotel Group Limited

Job Highlights

  • Shift Flexibility
  • Customer Oriented
  • Experience as sushi chef

Job Description

Job Description

OVERVIEW

Responsible for preparing side and sushi items for our guests in accordance with recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment.

RESPONSIBILITIES

In accordance with Yukinoya service and cooking procedures:

Greets and welcomes guests upon arrival to the restaurant or at the teppanyaki/ sushi counter area.

Prepares sushi, sashimi and other Japanese cooking specialties – teppanyaki, salads, soups- a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers).

Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and non-offensive

Readily provides guests with information about Yukinoya menu as they are being cooked or upon guest inquiries

Responds promptly and courteously to guest requests.

Asks guests for cooking preference, as applicable, and follows guest instructions.

Responds promptly and courteously to guest requests and provides guests with information about Yukinoya foods. Ensures guests are satisfied with food quality and service.

Performs shift opening and closing duties as assigned by the resorts leadership- including and not limited to General Manager, Resort Manager, Executive Chef and F&B Manager, manager on duty (MOD) -such as cleaning the cutting boards, fryers, grills and floors.

Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, policies and procedures.

Maintains kitchen, cooking areas, sushi counters, kitchen equipment, knives and food storage areas clean, sanitary and organized. Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD).

Have knowledge, follow and execute FSMS practices for food hygiene, health and safety. Follow up and perform action based on the feedback.

Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Properly handles ready to eat food that is served raw.

Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.

Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws.

Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room, sushi lounge and bar.

Adheres to Company guidelines on alcoholic beverage service.

Presents a clean and neat appearance and uses a courteous manner with all guests.

Immediately notifies the management when guests are not satisfied with their experience or if an accident occurs.

Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.

Performs other duties as assigned by a supervisor.

Qualifications

  • Must successfully completed sushi chef training program
  • Previous experience as sushi chef highly desirable
  • Customer Oriented
  • Shift Flexibility

Additional Information

Career Level
Not Specified
Qualification
Not Specified
Years of Experience
Not Specified
Job Type
Full Time
Job Functions

Company Overview

Minor Hotel Group is an international hotel owner, operator and investor currently with 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Tivoli, M Collection, NH Collection, NH Hotels, nhow, Elewana, Marriott, Four Seasons, St. Regis, Radisson Blu and Minor International properties, Minor Hotels operates in 54 countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, South America and North America. 

With dynamic plans to expand existing brands and explore strategic acquisitions throughout opportunistic markets, Minor Hotels pursues a vision of a more passionate and interconnected world.  For more information, please visit www.minorhotels.com.

Additional Company Information