Chef de Partie (Sushi)

For travellers seeking freedom, independence and space. Oaks Hotels & Resorts offers spacious contemporary serviced studios and suites across Australia, New Zealand, Asia and the Middle East. Effortless short or long stays unfold with peace of mind and all the essential comforts.

The Chef de Partie-Sushi is responsible for expertly preparing sushi dishes, ensuring that each dish meets the highest standards of quality, presentation, and food safety. The role involves skillfully cutting, slicing, and filleting different types of fish and preparing various sushi dishes according to established guidelines on quality, portion size, presentation, and food safety standards.

This position requires inspecting the quality of fruits, vegetables, fish, and other ingredients used in sushi preparation. Any sub-standard ingredients must be reported to the Executive Chef to ensure only the freshest products are used. Additionally, maintaining a clean work environment is crucial to prevent food contamination. The Sushi Chef de Partie is also responsible for sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.

Other key responsibilities include regularly taking inventory of food supplies and other products to ensure adequate stock levels, and reporting any problems with kitchen equipment to the manager on duty. Effective communication with wait staff is essential to ensure that special requests and food allergy considerations are met, contributing to a seamless dining experience for customers.

• Proven experience as a Sushi Chef or in a similar role, preferably in a high-end sushi restaurant.
• Extensive knowledge of traditional and modern sushi-making techniques.
• Expertise in handling, cutting, and filleting various types of fish and seafood.
• Strong understanding of food safety and sanitation standards.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining high attention to detail.
• Excellent knife skills and proficiency in using kitchen equipment specific to sushi preparation.
• Ability to work well under pressure and as part of a team.
• Good communication skills, particularly in coordinating with kitchen staff and wait staff.
• Passion for Japanese cuisine and a commitment to culinary excellence.
• Certification in food safety and hygiene