888 Chef de Partie

General Summary Of Duties The Sushi Chef de Partie is responsible for supporting the Chef de Cuisine and Sous Chef in the preparation, presentation, and execution of high-quality cuisine. This role plays a key part in maintaining exceptional standards of cleanliness, sanitation, and food safety, with a focus on sushi preparation. The ideal candidate will contribute to an outstanding dining experience while upholding the culinary vision and profitability of the outlet.

Examples of Duties (includes but is not limited to the following):

• Assist in the preparation and artful display of sushi and related dishes in alignment with standards set by the Chef de Cuisine and Sous Chef
• Demonstrate strong knife skills, precision cutting, and expert technique in nigiri, sashimi, and maki
• Prepare and season sushi rice to the required standard
• Ensure workstations are properly set up and maintained throughout service; make timely adjustments as needed
• Support training and mentoring of culinary staff to uphold departmental standards
• Ensure all food is handled, processed, and stored in compliance with HACCP protocols, with a focus on the proper handling of raw fish
• Maintain positive guest relations, especially when interacting in public-facing areas
• Open and close the kitchen following established procedures and checklists
• Create daily production lists and stay informed on culinary trends, production methods, and restaurant programs
• Assume leadership responsibilities in the absence of the Chef de Cuisine or Sous Chef
• Complete additional duties and special projects as assigned

Position Requirements

• Minimum 2 years of fine dining experience required
• High attention to detail, with an emphasis on clean presentation and precision
• Proven ability to lead and train team members effectively
• Strong sense of urgency, integrity, and dependability
• Clean, organized, and efficient work style
• Professional demeanor suited to a luxury hospitality environment
• Knowledge of food safety regulations, sanitation standards, HACCP guidelines, fire procedures, and appropriate chemical usage
• Proficient in kitchen equipment operation; able to work efficiently in a high-volume, fast-paced kitchen
• Demonstrated commitment to fostering a positive, collaborative work culture
• Familiarity and compliance with all departmental policies, procedures, safety protocols, and operational memorandums

Education & Certifications:

• High school diploma or equivalent required
• Completion of a formal culinary arts program or apprenticeship preferred