Sushi Demi Chef de Partie - Sea Fu

at  Four Seasons

ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

QUALIFICATIONS:

• Minimum of 1-2 years of experience as a Sushi Commis Chef or similar role in a reputable restaurant or hotel.
• Basic proficiency in sushi preparation techniques, including rolling sushi, handling knives, and plating. Strong attention to detail and presentation skills.
• Familiarity with Japanese cuisine and sushi preparation methods. Understanding of food safety and sanitation practices.
• Good communication and interpersonal skills, with the ability to work well in a team-oriented environment.
• Culinary degree or relevant professional training is preferred but not required.

• Assist in the preparation and presentation of various sushi dishes, including nigiri, sashimi, maki, and specialty rolls, ensuring precision and consistency.
• Prepare sushi ingredients such as fish, rice, vegetables, and garnishes, ensuring freshness and proper storage. Assist in daily mise en place and stock rotation.
• Maintain the quality and consistency of sushi products, following recipes and guidelines set by the Sushi Chef de Partie and Head Chef.
• Keep the sushi station clean, organized, and well-stocked throughout service, following all health and safety standards and regulations.
• Work closely with the Sushi Chef de Partie and other kitchen staff to ensure smooth kitchen operations and timely service delivery.
• Support the training and development of junior kitchen staff, sharing knowledge of sushi techniques and culinary skills.
• Ensure customer satisfaction by accommodating special requests and dietary preferences, delivering an exceptional dining experience.