What are the responsibilities and job description for the Sushi Chef position at Clique Hospitality?
To Include But Not Limited To
- Providing and maintaining high quality standards and procedures in preparing and serving all food.
- Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
- Assisting as needed in execution of service.
- Maintains a solid menu knowledge and attention to detail with plate presentation.
- Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.
- Ensuring that all food quality meets specifications and guarantees.
- Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
- Regularly restocks all kitchen supplies and food items required for service.
- Properly labeling and dating all products to ensure safekeeping and sanitation.
- Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
- Assisting the Chefs in all health, safety, and sanitation procedures.
- Assisting in lowering all food costs and wastes.
- Ensuring all products are rotating on a first-in, first-out philosophy.
- Ensuring all requisitions are processed properly and placed in designated area.
- Maintaining a high level of professionalism.
- Working as a team, assisting all guests’ and employees’ needs and inquiries.
- Effectively communicating with management, Chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
- Following all procedures and policies set forth by the company, division and department.
- Following all health and safety regulations.
- Other duties as assigned.
- At least one year of sushi prep/line cook experience.
- At least two years of sushi prep/line cook experience in a similar professional kitchen environment preferred.
- Sake service experience preferred.
- Has completed formal culinary training or apprenticeship.
- Serve Safe Certification for Food Handling.
- Able to apply basic knife skills required for preparation.
- Knowledge of weights and measures.
- Exhibits a basic knowledge, understanding and application of various cooking techniques.
- Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
- Basic comprehension of English oral and written language.
- Ability to read and measure recipes.
- Ability to maintain a clean and organized work environment.
- Knowledge of health, safety and sanitation rules and regulations.
- Experience with interior in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
- Exposure to hazardous cleaning chemicals.
- Physically able to lift and carry at least 50lbs.
- Physically able to walk without assistance on various surfaces for an extended period of time.
