Requirements
Lead Sushi Chef is expected to oversee daily kitchen operations, ensure cleanliness and hygiene, manage food preparation and presentation to UAE standards, train staff, control waste and portion sizes to maintain food costs, and coordinate with chefs and managers on menus, seasonal specialties, and inventory. Strong leadership, training abilities, cost awareness, and adherence to health and safety procedures are required.
Description
POSITION OBJECTIVE
- Ensures through supervision and organization, that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the Kitchen areas
- Responsible for the smooth running of the day to day kitchen operation. Liaises with Pastry Chef/Sous Chefs/Manager, timely food preparation and appropriate presentation; liaises with the Stewards to ensure cleanliness and hygiene standards and ensure that all equipment is in proper working order.
- Responsible for the efficient day to day operation of the kitchen including food preparation, cooking, presentation, supervision, training and storage.
- Suggests in connection with the disciplinary actions relating to all kitchen & stewarding staff.
Key Responsibilities Operational
- Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
- Ensures that kitchen equipment is in proper working order and issues maintenance order for its repair.
- Trains staff in accordance to planned training programs and corrects production errors/methods as found necessary.
- Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
- Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Assists in developing new menus and recipes.
- Liaises with the Kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen, its fixture and equipment.
- Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintain stocks at Par Levels.
- Liaises with the Managers regarding food preparation and presentation, special menus and seasonal specialty.
- Minimize Food Cost and maintain it below identified levels and percentages as per target set by Managing Partner
- Determines with the Sous Chef the quality of the supplies for the kitchen.
- Attends weekly meetings and briefings as and when scheduled
- Attends training sessions as and when scheduled Health, Safety and Security
- Maintain the required standard of operational hygiene according to cleaning rotas at all times.
- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
- Familiarize with emergency exits and evacuation procedures. Financial Management
- Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
- On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
General
- Comply with the company's corporate code of conduct.
- Familiarize yourself with the company values and model desired behaviors.
- Perform tasks as directed by the Management in pursuit of the achievement of business goals.