Franco laison

• Collaborate with the Owner in menu engineering, recipe development, and overall culinary strategy.
• Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.
• Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow.
• Train and mentor kitchen staff, fostering a positive and collaborative work environment.
• Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.
• Maintain rigorous quality control measures to ensure that every dish meets the established standards.
• Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
• Implement cost control measures to optimize kitchen expenses while maintaining quality.
• Ensure compliance with health and safety regulations (HACCP), implementing best practices to maintain a safe and hygienic kitchen environment.
• Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination.
• Collaborate with the front-of-house staff to meet guest expectations and address special requests.
• Implement strategies to minimize food wastage and control operational costs.
• Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes.

• Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy.
• Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.
• Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow.
• Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection.
• Train and mentor kitchen staff, fostering a positive and collaborative work environment.
• Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.

• Create a rich sushi menu with various main ingredients and raw fish.
• Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes.
• Manage food prep activities.
• Coordinate with our staff to ensure proper cooking, considering special requests
and food allergies
• Prepare appetizers, and salads that are close to the philosophy of Japanese
cuisine
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes

•• Prepare and assemble a variety of sushi dishes, including traditional rolls, sashimi, and nigiri
• Ensure the quality and freshness of all sushi ingredients, overseeing proper storage and handling
• Collaborate with the kitchen team to coordinate timely delivery of sushi orders.
• Create and introduce new and innovative sushi dishes while maintaining classic favorites
• Monitor inventory levels of sushi ingredients, place orders, and manage stock rotation
• Adhere to health and safety standards, maintaining a clean and organized sushi station
• Train and mentor junior sushi chefs on sushi preparation techniques and presentation
• Interact with customers to provide insights into sushi offerings and accommodate special requests

• Collaborate with the Owner in menu engineering, recipe development, and overall culinary strategy.
• Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence.
• Oversee day-to-day kitchen operations, ensuring a smooth and efficient workflow.
• Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection.
• Train and mentor kitchen staff, fostering a positive and collaborative work environment.
• Conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards.
• Maintain rigorous quality control measures to ensure that every dish meets the established standards.
• Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
• Implement cost control measures to optimize kitchen expenses while maintaining quality.
• Ensure compliance with health and safety regulations (HACCP), implementing best practices to maintain a safe and hygienic kitchen environment.
• Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination.
• Collaborate with the front-of-house staff to meet guest expectations and address special requests.
• Implement strategies to minimize food wastage and control operational costs.
• Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes.

• Carrying out daily and weekly procedures, including temperature checks, food
labeling/dating and storage
• Removing any hazards and make safe any defects in the kitchen or its
equipment and report any problems to a senior chef
• Keeping high standards of personal hygiene, clean uniform and overall
camaraderie
• Adhering to company procedures in regards to temperature checks, food
labeling and dating, cleaning schedules and hygiene regulations at all times
ensuring that all records of such are maintained
• Assisting with the acceptance and storage of deliveries and that all relevant
company procedures are adhered to
• Familiar with the opening and closing procedures of the kitchen and carry
them out as rotated
• To keep high standards of cleanliness on section where employed, also to
assist in any job regarding hygiene or cleanliness asked for by a senior chef
• To be fully aware of all hygiene control and chemicals used in the work place

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling, and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation remains
clean at all times
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products