Sushi Chef

Main Duties and Responsibilities:

• Responsible for setting up, organizing and running the Sushi Bar and kitchen area according to Mr. Matsuhisa's guidelines and style.
• Responsible for working within the parameters of the company's budgeted food cost and menu costing guidelines.
• Ability to translate all menus in Japanese.
• Assist in providing Japanese Banquet Menus and other social functions when requested to by the Executive Chef..
• Ability to develop and train subordinates in Japanese cuisine.
• Set up a Japanese market list with internationally recognized quality products.
• Responsible for checking all Japanese perishable food items being delivered to the hotel.
• Direct and perform all responsibilities related to the position of sushi chef and demonstrate all Japanese cuisine produced through food tasting.
• Train and guide the dining room staff in proper Japanese service techniques in accordance with the Nobu style.
• Enforces the high standard of hygiene and sanitation in all food outlets producing Japanese Cuisine along with monitoring all Job Description guidelines throughout the Japanese sections.
• Perform all other reasonable tasks required.

Required Qualifications:

• Minimum of 8 years of Japanese food and Sushi preparation, including the serving of customers at a sushi bar.
• Specialized knowledge and experience of Mr. Nobu Matsuhisa's cuisine, including all recipes, cooking style and presentation.
• Must have participated in an internationally recognized apprenticeship, culinary school or certifiable training institute.