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Chef De Partie Jobs overseas

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AM Sous Chef at Los Poblanos
Los Ranchos de Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Staff Supervision, Food Safety Compliance, Inventory Management, Leadership, Cost Control, Plating, Training, Scheduling, Communication, Organizational Skills, Farm To Fork Cooking, Food Preparation
Specialization
Candidates must have professional kitchen experience with a farm-to-fork background and strong leadership skills. Proficiency in cooking various meal types and the ability to work a flexible, fast-paced schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation, Cost Control, Inventory Management, Kitchen Operations, Staff Scheduling, Equipment Maintenance, Food Production, Training, Quality Control, Budgeting, Communication
Specialization
Candidates should have 3-5 years of management experience in high-volume hotel or restaurant culinary operations. A high school education is preferred, along with strong knowledge of food preparation, labor cost management, and the ability to perform physical kitchen tasks.
Experience Required
Minimum 2 year(s)
Chef de rang at Relais & Châteaux Park-Hotel Egerner Höfe
Castelnuovo Berardenga, Tuscany, Italy - Full Time
Skills Needed
Fine Dining Service, Food & Beverage Knowledge, English Proficiency, Customer Relations, Teamwork, Pressure Management, Table Setting, Order Management, Guest Satisfaction, Professional Communication
Specialization
Requires previous experience in mid-to-high level restaurants or 4/5 star hotels with strong knowledge of fine dining techniques. Must possess good English skills and the ability to work effectively under pressure within a team.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation Practices, Cost Control, Labor Management, Inventory Management, Kitchen Operations, Equipment Maintenance, Training And Development, Scheduling, Food Quality Control, Communication, Computer Literacy
Specialization
The role requires 3-5 years of management experience in high-volume hotel or resort culinary operations. Candidates should possess strong knowledge of food products, standard recipes, and cost control, along with the physical ability to lift up to 200 lbs.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Westport, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Equipment Maintenance, Sanitation, Product Knowledge, Waste Control
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Sige Relais Chateaux
Écully, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Table Setting, Food And Beverage Service, Team Leadership, Mentoring, Operational Management, Sales Techniques, Professional Communication, Time Management, Attention To Detail, Adaptability
Specialization
Candidates must hold a BTS degree in Hospitality/Catering management and possess at least 2 years of relevant experience. Proficiency in English is considered an asset, along with strong organizational skills and a passion for the culinary arts.
Experience Required
Minimum 2 year(s)
Jr Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Training And Development, Sanitation Standards, Quality Control, Team Leadership, Operational Efficiency, Communication, Conflict Resolution, Coaching, Fifo Inventory Control, Accident Prevention, Maintenance Coordination
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Order Taking, Cash Handling, Team Supervision, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Attention To Detail, Communication, Adaptability, Conflict Resolution
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work effectively within a team in a fast-paced environment.
Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Table Service, Customer Reception, Customer Loyalty, Billing Validation, Cash Handling, Teamwork, Attention To Detail, Versatility, Interpersonal Skills, Tray Service
Specialization
The ideal candidate should have excellent interpersonal skills, a strong sense of detail, and the ability to work effectively within a team. Previous successful experience in a similar role is appreciated.
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, Restaurant Setup, English Proficiency, Micros Software, Teamwork, Customer Service
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, versatile, and proficient in English, with knowledge of Micros software being an advantage.
Experience Required
Minimum 2 year(s)
Working Chef at Pineapple House, Naples
Naples, Florida, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Food Safety, Menu Development, Inventory Management, Food Cost Control, Leadership, Communication, Organizational Skills, Meal Preparation, Dietary Guidelines Compliance, Kitchen Operations
Specialization
Candidates should have professional chef experience with a focus on leadership and culinary skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Alexandria, Virginia, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Equipment Maintenance, Sanitation, Waste Control, Product Knowledge, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Sushi Chef I at Hana Group US
Columbus, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Accor
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Hygiene Standards, Sales Development, Reactivity, Organization, Professionalism
Specialization
Candidates should have at least one initial experience in the field and a solid understanding of service basics. Strong organizational skills, a dynamic attitude, and the ability to work effectively within a team are required.
Chef de rang at Sige Relais Chateaux
Charolles, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Table Setting, Food Presentation, Hygiene Standards, Food Safety, Communication, Problem Solving, Upselling, Menu Knowledge
Specialization
Candidates must have at least one year of experience in a fine dining or Michelin-starred restaurant. Proficiency in high-end service techniques, excellent presentation, and strong attention to detail are required.
Chef de rang at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Food And Beverage Knowledge, Hygiene Standards, Teamwork, Professional English, Communication, Adaptability, Organization, Banqueting
Specialization
Candidates must have a formal education in hospitality and proven experience in a high-volume establishment. Proficiency in professional English and a strong sense of teamwork and reactivity are required.
Experience Required
Minimum 2 year(s)
Chef de Rang at Auberge Collection
Florence, Tuscany, Italy - Full Time
Skills Needed
Guest Experience, Upselling, Menu Knowledge, Pos Systems, Food And Wine Knowledge, Interpersonal Skills, English Fluency, Order Management, Luxury Hospitality, Food Safety, Hygiene Standards, Billing Accuracy
Specialization
Requires a minimum of two years of experience in foodservice or hospitality, with luxury property experience highly recommended. Candidates must be fluent in English and possess strong knowledge of food and wine.
Experience Required
Minimum 2 year(s)
Italian chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Italian Cuisine, Personnel Selection, Team Management, Training, Cost Control, Quality Assurance, Hygiene Standards, Menu Planning, Food Presentation, Inventory Management, Fifo Principle, Performance Monitoring, Recipe Development, Food Safety Management, Environmental Awareness, Guest Interaction
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to kitchen processes, hold at least a high school diploma, and have an intermediate level of English proficiency.
Experience Required
Minimum 2 year(s)
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, English Proficiency, Micros Software, Teamwork, Customer Service, Restaurant Setup
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, fluent in English, and ideally familiar with Micros software.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Tampa, Florida, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Product Knowledge, Waste Control
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
AM Sous Chef at Los Poblanos
Los Ranchos de Albuquerque, New Mexico, United States -
Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

0.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Menu development, Recipe development, Staff supervision, Food safety compliance, Inventory management, Leadership, Cost control, Plating, Training, Scheduling, Communication, Organizational skills, Farm to fork cooking, Food preparation

Industry

Hospitality

Description
Description Title: AM Sous Chef Reports to: Executive Chef Job Type: Full time, Exempt Job Summary: The AM Sous Chef is the team leader management position for Breakfast and Brunch, managing the day-to-day operations of the AM service and AM team. In addition to knowing the entirety of the AM service you will also be tasked with training and supervising AM staff, developing new recipes, and ensuring compliance with health and safety regulations. Strong leadership skills, creativity, attention to detail, and the ability to work efficiently in a fast-paced environment are essential for success in this role. Duties & Responsibilities: · Come to work on time and ready to work. · Set up the kitchen space daily. · Ensure Sani-buckets and tasting spoons are set up and maintained as needed. · Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash. · Be able to work and teach any station in the kitchen. · Check in Line Cooks and Prep Cooks and ensure all are equipped with the information and resources needed to complete their work. · Maintain proper hygiene practices for the team and self. This is an open kitchen environment. · Start each shift by checking each station’s prep list and end each shift by checking off that all prep lists are done properly for the following shift. · Note food quantities as they run low or high and communicate to Executive Sous Chef, Executive Chef, or Roundsman. · Supervise AM service for quality, plating, and standards. · Work on daily specials and have them approved by Executive Chef. · Learn the menu pricing strategies used by Executive Chef. · Work directly with Executive Sous Chef and Executive Chef in recipe and menu development. · Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of. · Ensure proper functionality of all kitchen equipment. · Monitor refrigerator temperatures and storage procedures to ensure food safety. · Maintain the integrity of your personal knives and tools and respect the tools made available to you. · Check out the AM Team and Prep Team before they may leave. · Get checked out by direct supervisor before you may leave. Essential Job Functions: · Maintain the entire kitchen space including walk ins, dry storage, freezers, and dish pit. · Clean and inspect food preparation areas, facilities, and equipment to ensure safety and high-performance. · Maintain food quality by following food safety guidelines, ensuring proper storage, and following inventory rotation procedures. · Prepare foods for service including cutting, portioning, mixing, and cooking. · Arrange and plate food for serving and serve food or beverages. · Train food preparation or food service personnel. · Coordinate activities of food service staff to ensure proper timing of food production. · Create new recipes or food presentations. · Assist with determining prices for menu items. · Determine staff schedules. · Evaluate employee performance. · Conduct employee training programs. · Interview employees, customers, or others to collect information. · Hire personnel. · Work with Executive Chef and Kitchen Admin Assistant on costing and pricing to maintain food cost. Requirements Requirements: · Possesses experience in a kitchen environment with a farm to fork background. · Knowledge to execute cooking breakfast, dinner, pastries, and all aspects of food prep. · Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients. · Strong leadership and management skills, with experience in leading a team in a fast-paced environment. · Self-motivated, with solid organizational and communication skills both as a leader and member of a team. · Able to sit, stand, bend, squat, reach and walk 10 hours a day. · Able to lift and carry 50 lbs. in short intervals throughout the day. · Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays. Preferred: · Additional language skills, especially Spanish. · Interest in organic farming, renewable agriculture, and sustainability. · Interest in New Mexico food, art, architecture, history, and culture. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Responsibilities
The AM Sous Chef manages daily breakfast and brunch operations, including supervising kitchen staff, ensuring food safety, and maintaining quality standards. They are also responsible for recipe development, menu costing, and coordinating with the Executive Chef to ensure efficient kitchen performance.
AM Sous Chef at Los Poblanos
Los Ranchos de Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Recipe Development, Staff Supervision, Food Safety Compliance, Inventory Management, Leadership, Cost Control, Plating, Training, Scheduling, Communication, Organizational Skills, Farm To Fork Cooking, Food Preparation
Specialization
Candidates must have professional kitchen experience with a farm-to-fork background and strong leadership skills. Proficiency in cooking various meal types and the ability to work a flexible, fast-paced schedule including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation, Cost Control, Inventory Management, Kitchen Operations, Staff Scheduling, Equipment Maintenance, Food Production, Training, Quality Control, Budgeting, Communication
Specialization
Candidates should have 3-5 years of management experience in high-volume hotel or restaurant culinary operations. A high school education is preferred, along with strong knowledge of food preparation, labor cost management, and the ability to perform physical kitchen tasks.
Experience Required
Minimum 2 year(s)
Chef de rang at Relais & Châteaux Park-Hotel Egerner Höfe
Castelnuovo Berardenga, Tuscany, Italy - Full Time
Skills Needed
Fine Dining Service, Food & Beverage Knowledge, English Proficiency, Customer Relations, Teamwork, Pressure Management, Table Setting, Order Management, Guest Satisfaction, Professional Communication
Specialization
Requires previous experience in mid-to-high level restaurants or 4/5 star hotels with strong knowledge of fine dining techniques. Must possess good English skills and the ability to work effectively under pressure within a team.
Experience Required
Minimum 2 year(s)
PM Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Preparation, Food Safety, Sanitation Practices, Cost Control, Labor Management, Inventory Management, Kitchen Operations, Equipment Maintenance, Training And Development, Scheduling, Food Quality Control, Communication, Computer Literacy
Specialization
The role requires 3-5 years of management experience in high-volume hotel or resort culinary operations. Candidates should possess strong knowledge of food products, standard recipes, and cost control, along with the physical ability to lift up to 200 lbs.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Westport, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Equipment Maintenance, Sanitation, Product Knowledge, Waste Control
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Sige Relais Chateaux
Écully, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Table Setting, Food And Beverage Service, Team Leadership, Mentoring, Operational Management, Sales Techniques, Professional Communication, Time Management, Attention To Detail, Adaptability
Specialization
Candidates must hold a BTS degree in Hospitality/Catering management and possess at least 2 years of relevant experience. Proficiency in English is considered an asset, along with strong organizational skills and a passion for the culinary arts.
Experience Required
Minimum 2 year(s)
Jr Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Kitchen Management, Food Safety, Inventory Management, Staff Supervision, Training And Development, Sanitation Standards, Quality Control, Team Leadership, Operational Efficiency, Communication, Conflict Resolution, Coaching, Fifo Inventory Control, Accident Prevention, Maintenance Coordination
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Rang at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Upselling, Table Service, Order Taking, Cash Handling, Team Supervision, Hygiene And Safety Standards, English Language Proficiency, Organization, Proactivity, Attention To Detail, Communication, Adaptability, Conflict Resolution
Specialization
Candidates must be organized, proactive, and possess excellent interpersonal skills with a strong sense of service. Proficiency in English is required, along with the ability to work effectively within a team in a fast-paced environment.
Chef de Rang at Barrière
Dinard, Brittany, France - Full Time
Skills Needed
Table Service, Customer Reception, Customer Loyalty, Billing Validation, Cash Handling, Teamwork, Attention To Detail, Versatility, Interpersonal Skills, Tray Service
Specialization
The ideal candidate should have excellent interpersonal skills, a strong sense of detail, and the ability to work effectively within a team. Previous successful experience in a similar role is appreciated.
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, Restaurant Setup, English Proficiency, Micros Software, Teamwork, Customer Service
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, versatile, and proficient in English, with knowledge of Micros software being an advantage.
Experience Required
Minimum 2 year(s)
Working Chef at Pineapple House, Naples
Naples, Florida, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Food Safety, Menu Development, Inventory Management, Food Cost Control, Leadership, Communication, Organizational Skills, Meal Preparation, Dietary Guidelines Compliance, Kitchen Operations
Specialization
Candidates should have professional chef experience with a focus on leadership and culinary skills. Knowledge of food safety regulations and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Alexandria, Virginia, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Equipment Maintenance, Sanitation, Waste Control, Product Knowledge, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Sushi Chef I at Hana Group US
Columbus, Ohio, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Communication
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.
Chef de Rang at Accor
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Teamwork, Hygiene Standards, Sales Development, Reactivity, Organization, Professionalism
Specialization
Candidates should have at least one initial experience in the field and a solid understanding of service basics. Strong organizational skills, a dynamic attitude, and the ability to work effectively within a team are required.
Chef de rang at Sige Relais Chateaux
Charolles, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Fine Dining Service, Wine Service, Customer Service, Table Setting, Food Presentation, Hygiene Standards, Food Safety, Communication, Problem Solving, Upselling, Menu Knowledge
Specialization
Candidates must have at least one year of experience in a fine dining or Michelin-starred restaurant. Proficiency in high-end service techniques, excellent presentation, and strong attention to detail are required.
Chef de rang at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Food And Beverage Knowledge, Hygiene Standards, Teamwork, Professional English, Communication, Adaptability, Organization, Banqueting
Specialization
Candidates must have a formal education in hospitality and proven experience in a high-volume establishment. Proficiency in professional English and a strong sense of teamwork and reactivity are required.
Experience Required
Minimum 2 year(s)
Chef de Rang at Auberge Collection
Florence, Tuscany, Italy - Full Time
Skills Needed
Guest Experience, Upselling, Menu Knowledge, Pos Systems, Food And Wine Knowledge, Interpersonal Skills, English Fluency, Order Management, Luxury Hospitality, Food Safety, Hygiene Standards, Billing Accuracy
Specialization
Requires a minimum of two years of experience in foodservice or hospitality, with luxury property experience highly recommended. Candidates must be fluent in English and possess strong knowledge of food and wine.
Experience Required
Minimum 2 year(s)
Italian chef at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Italian Cuisine, Personnel Selection, Team Management, Training, Cost Control, Quality Assurance, Hygiene Standards, Menu Planning, Food Presentation, Inventory Management, Fifo Principle, Performance Monitoring, Recipe Development, Food Safety Management, Environmental Awareness, Guest Interaction
Specialization
Candidates must possess extensive practical and managerial experience (at least 3 years) related to kitchen processes, hold at least a high school diploma, and have an intermediate level of English proficiency.
Experience Required
Minimum 2 year(s)
Chef de rang at Accor
Presles-en-Brie, Ile-de-France, France - Full Time
Skills Needed
Guest Relations, Wine Pairing, Upselling, Haccp, Billing, English Proficiency, Micros Software, Teamwork, Customer Service, Restaurant Setup
Specialization
Requires successful professional experience in hospitality or catering with a strong sales mindset and polished presentation. Candidates must be autonomous, fluent in English, and ideally familiar with Micros software.
Experience Required
Minimum 2 year(s)
Sushi Chef I at Hana Group US
Tampa, Florida, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Food Preparation, Quality Control, Customer Service, Kitchen Equipment Maintenance, Sanitation, Product Knowledge, Waste Control
Specialization
Candidates must have at least 6 months of experience in the food service industry, with a preference for sushi rolling experience. A valid food handler's license and the ability to communicate effectively in English are required.