.Operational OwnershipIn this role, I will support the Executive Sous Chef in assuming responsibility for the efficient operation of the Kitchen department, concretely in the Sushi Team, including Culinary and Stewarding to provide exceptional product and service within brand operating standards. By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience.Responsibilities:I will execute, manage and supervise the correct preparation and cooking of sushi rice, sauces and dressings.I will create alongside the Executive Chef and Executive Sous Chef the established recipes.I will maintain the guidelines and standards of service and operation of the company with special reference to sustainability and respect for the product, prioritizing quality and zero waste, in addition to the constant search for local products, emphasizing fish and shellfish.I will always offer an alternative if a product is not available and will be flexible in customer special requests according to the level of the establishment considered to be in the highest category, prioritizing customer satisfaction above all.I will check the quality of raw materials in the assigned area, as well as their storage, handling and use.I will check incoming products, ensuring that all food merchandise is in accordance with order forms, receiving records, and purchase specifications.I will work in any section of the kitchen when necessary due to business levels or substituting for other hosts due to absences/days off/holidays/vacations.I will ensure that all equipment and work areas are kept clean and in good working order.I will attend to meetings and training courses required by supervisors.I will strictly comply with LQA standards and act proactively to solve problems and negative customer comments together with the Head Sushi Chef and Chef of the Restaurant.Skills and Experience:To execute the position of Head Sushi Chef, I have the required qualifications, technical skills, and more than four years' experience in a similar role in luxury hotels or restaurants with proven results. I possess a minimum of a Diploma in Culinary Arts or similar. In terms of frontline kitchen management, I have an intuitive sense of product and service quality, a passion for excellence, and an understanding of the sophisticated needs of the luxury customer.From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources and to manage through influence. Technical skills include preparing Sushi, Sashimi and other Japanese dishes, having a passion for quality and knowledge of Asian products, and having excellent knife skills
