[Culinary] SUSHI HOSEKI - Demi at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Chūō, , Japan -

Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sushi Preparation, Sashimi Fabrication, Fish Portioning, Food Safety, HACCP, Inventory Management, Japanese Cuisine, Knife Skills, Mise En Place, Quality Control, English Proficiency, Japanese Proficiency

Industry

Hospitality

Description

REQUIREMENTS Required: • Experience working as a Sushi Chef (2+ years) Preferred Qualifications: • Business-level English • Business-level Japanese POSITION SUMMARY The Demi Chef de Partie – Sushi is responsible for the preparation, presentation, and quality control of sushi, sashimi, and other Japanese dishes in accordance with established recipes, quality standards, and food safety requirements. The position assists in maintaining the highest culinary standards by ensuring freshness, consistency, and visual presentation of all products. Working closely with the Sous Chef and Chef de Cuisine, this role supports daily kitchen operations, inventory management, food safety compliance, and guest satisfaction. The Demi Chef de Partie – Sushi is expected to demonstrate strong technical skills, attention to detail, and a commitment to delivering exceptional dining experiences while maintaining Marriott brand standards. KEY RESPONSIBIRITES Food Preparation and Production - Prepare sushi, sashimi, rolls, nigiri, and other Japanese specialties according to established recipes and presentation standards. - Perform fish fabrication, portioning, slicing, and preparation of seafood and other ingredients. - Prepare sushi rice and ensure consistency in quality, flavor, and presentation. - Maintain product freshness and ensure all ingredients meet quality standards. - Assist with mise en place and daily preparation for restaurant operations. - Support the development and execution of seasonal menus and special offerings. - Ensure proper portion control and minimize food waste. - Monitor food quality throughout service and communicate any concerns to the Chef. Food Safety and Quality Assurance - Follow all HACCP procedures and food safety guidelines. - Ensure proper storage, labeling, dating, and rotation of food products using FIFO procedures. - Monitor food temperatures and maintain food safety records as required. - Maintain a clean, organized, and sanitary workstation at all times. - Ensure compliance with company food safety programs and local health regulations. Kitchen Operations - Assist with daily kitchen operations to ensure efficient service delivery. - Communicate effectively with kitchen and service teams during service periods. - Support inventory control by reporting shortages, excess stock, and quality concerns. - Inform supervisors of maintenance issues affecting kitchen operations. - Participate in opening and closing procedures for the sushi station. Teamwork and Communication - Work collaboratively with chefs, cooks, stewards, and service associates. - Maintain positive and professional working relationships with team members. - Assist colleagues during busy periods to ensure smooth operations. - Communicate clearly and professionally with supervisors and coworkers. - Support the training and development of junior culinary associates when required. Guest Experience - Support the delivery of exceptional dining experiences through consistent food quality and presentation. - Respond appropriately to special requests, dietary requirements, and guest preferences when possible. - Contribute to maintaining the high standards of Japanese cuisine and hospitality expected by guests. Safety and Compliance - Follow all company policies, safety procedures, and security standards. - Report accidents, injuries, unsafe conditions, and equipment issues promptly. - Use kitchen equipment and knives safely and responsibly. - Complete all required training and certifications. Physical Requirements - Stand and walk for extended periods during shifts. - Perform repetitive hand movements and knife work requiring manual dexterity. - Lift, carry, push, or pull items weighing up to 25 pounds (11 kg). - Bend, reach, twist, and move within a fast-paced kitchen environment. Additional Responsibilities - Perform other reasonable duties as assigned by supervisors or management. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand. In joining Bulgari Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities

Responsible for the preparation, presentation, and quality control of sushi and sashimi in accordance with established recipes and food safety standards. Supports daily kitchen operations, inventory management, and the delivery of exceptional guest dining experiences.