SUSHI CHEF – CAMPS BAY – WESTERN CAPE Full Time

Job Summary:

This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running and planning of a kitchen section, have the desire and passion of the Red Carnation Brand.

Minimum Experience or Qualification:

• Diploma in Food Preparation and Culinary Arts
• Must have at least 1 years’ experience
• Good knife skills
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Able to work flexible hours, weekends and holidays with a long cycle of consecutive workdays

Key Performance Objectives:

• Production of high-end quality Sushi and Related Dishes
• Be able to adapt menus to meet dietary requirement of the guest/function
• Work well in conjunction with the Restaurant manager and Food and Beverage Management
• Come up with new dishes and follow sushi trends, local competitors, present to Executive Chef
• To manage section and section staff ensuring that:
• Section stock levels are correct and where required requisitioned in accordance with SOP
• Mise en place requirements are planned, actioned and handed over in accordance with SOP
• All food prepared is done in accordance with recipes an RCH and LHW time standards
• Section is set up and managed to maximize productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
• Section’s WIF Stock is cleaned, organized, labeled and rotated in accordance with SOP
• To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
• Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
• Ensure that fridge temperatures are monitored and reported daily