Sushi Chef - Strawfire - #58273

Mandarin Oriental Hotel Group

Date: 1 week ago
City: Abu Dhabi
Contract type: Full time
Sushi Chef Core Skills

  • Expertise in cutting, slicing, and filleting different types of fish.
  • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine when quality is sub-standard.
  • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
  • Maintaining a clean work environment in order to prevent food contamination.
  • Regularly taking inventory of food supplies and other products.
  • Reporting any problems with kitchen equipment to the manager on duty.
  • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
  • Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Main Responsibilities

  • Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
  • Maintains working knowledge of kitchen operations internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
  • Ensures efficiency and accurate performance standards are met by maintaining communication with
  • all work areas to verify paperwork and inventory controls.
  • Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
  • Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
  • Is always willing to assist F&B employees at designated outlet locations as needed.
  • Regularly monitors the inventory of the kitchen supplies and order supplies as needed. Always complete and sign for all stock requisitions and continually monitors inventory costs against budget.
  • Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
  • Maintains constant awareness of all events and related functions scheduled for Vendome.
  • Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
  • Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.
  • Responsibility to carry out 6 months appraisals to line staff & to ensure disciplinary actions are up held in-regard to company policies.
  • Participate as team player with other key team members.
  • Be a leader and role model to all employees.
  • Additional duties as necessary and assigned.


  • Graduate of an accredited 18-month culinary program or other culinary vocational program.
  • Previous experience as Sushi Chef in an established high-quality, high-volume, and fast-paced operations.
  • Experience in a luxury, resort hotel or high-end restaurant background specializing in producing Sushi, Sashimi and Japanese-style crudo and other appetizers will be a great benefit.
  • Experience in a Japanese or Pan Asian restaurant is desired.
  • Ability to work in multiple kitchen stations if needed
  • Exceptional organizational and communication skills
  • Experience in food cost management
  • Strong coaching and development skills
  • Excellent customer service skills
  • Ability to lead and mentor a team
  • Basic command of computer skills that include Word and Excel.

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