- Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
- Support and assist the Executive Chef/ Executive Sous Chef in ordering ingredients from Japan through our Japanese suppliers.
- Understand how to break down, treat and store fish.
- Maximize profitability through managing the cost of sales, inventory and labor productivity, and general expenses of the Culinary Operations.
- Achieve and maintain a reputation for Wakuda as an exciting culinary venue well known for the quality of food.
- Assist in creating innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature, and presentation.
- Manage food costing for individual dishes.
- Establish appropriate service standards, train, and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
- Provide quality food products for our guests and support in achieving all goals designated by the Executive Chef.
- Manage stock designated station for the next shift.
- Comply with our exceptional standard for food handling and sanitation procedures.
- Work comfortably in front of guests, create an exciting and quality experience at the sushi counter.
- Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
- Understand and follow written company procedures with 100% accuracy.
- Communicating with the front of the house to ensure that special requests and food allergy considerations are met.
- Coordinate with the front of the house to ensure an efficient flow of orders.
- Provide feedback to the employees on their job performance creating a work environment that values trust and transparency.
- Help maintain high productivity levels through efficient monitoring of duty roster which is relevant to business needs.
- Assist to maintain staff discipline, grooming, and punctuality reporting to work.
- Other duties as assigned.
- Degree / Diploma / Certification in Culinary Arts
- Must have strong culinary experience, specializing in Japanese cuisine
- Excellent supervisory skills with a "hands-on" approach
- Excellent logistical, culinary, and leadership skills
- Excellent customer service skills
- Strong written and verbal communication skills with the ability to effectively communicate in English
- Able to instill safety and sanitation habits
- Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
- Food Handler Card is required upon employment
- While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
- The noise level in the work environment is usually loud.
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Role: Sushi Chef
Reporting to: Executive Chef
Job Scope
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
