Sushi Chef
Intercontinental Dubai Festival City
Total years of experience :17 years, 11 Months
Duties and Responsibilities
Maintain personal hygiene as well as colleagues hygiene practices
Assists in planning for future staffing needs.
Assists in recruiting in line with company guidelines.
Prepares and administers detailed induction program for new staff .
Assists in maintaining a comprehensive, current and guest focused set of
departmental standards and procedures and oversees their implementation.
Ensures training needs analysis of Kitchen staff is carried out and training
programmes are designed and implemented to meet needs .
Provides input for probation and formal performance appraisal discussions in line
with company guidelines.
Coaches, counsels and disciplines staff, providing constructive feedback to enhance
performance.
Regularly communicates with staff and maintains good relations.
Approves leave after considering hotel occupancies.
Assists in co-ordinating the preparation of the departmental annual budget
Controls and monitors departmental costs on an ongoing basis to ensure
performance against budget
Responsibilities include menu planning, formatting standard recipes, kitchen
stewarding, food controller, costing analysis, and guest relations.
• Responsible in quality control, Kitchen food waste control
• Staff Development and Training
NagaWorld II 5star Hotel Casino
Samdech Techo, Hun Sen Park, Phnom Penh
Kingdom of Cambodia.
SousChef/Opening Team
Duties and Responsibilities
•Responsible for Teppanyaki and Sushi Section
• FullShow Cooking at Teppanyaki table
• Trains junior kitchen staff to improve their culinary skills
• Interact with clients while cooking.
• Stock control.
• Determines proper cooking time temperature.
• Takes inventory of supplies on hand and orders food supplies and
Ingredients
• Clean and sanitizes all food preparation equipment and ensures that it is
kept in safe
Showing tricks and exhibitions while cooking.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare meals
• Costumer contact.
• Interact with clients while cooking.
• Stock control.
• Determines proper cooking time temperature.
• Takes inventory of supplies on hand and orders food supplies, ingredients, and other
Consumables on a scheduled basis as determined by menu
• Clean and sanitizes all food preparation equipment and ensures that it is kept in safe
Sushi and sashimi preparation.
• Showing tricks and exhibitions while cooking.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare
meals
• Costumer contact.
• Interact with clients while cooking.
Duties and Responsibilities
• Showing tricks and exhibitions while cooking.
• Ensure kitchen infrastructure and safe.
• Preparing different kinds of steaks.
• Costumer contact.
• Interact with clients while cooking.
• Stock control.
• Knowing quantities to order.
• Ensure kitchen has all daily / weekly requirements necessary for operation.
• Ensure fridges are stocked and all perishable are properly stored.
• Operate power driven equipment such as
Duties and Responsibilities
• Sushi and sashimi preparation.
• Fillet and slice whole fish, meat, and other ingredients necessary to prepare
sushi and sashimi meals.
• Ability to determine the freshness and quality of raw and cooked food products
by sight and taste.
• Knowledge of safe temperatures for serving food and storage of refrigerated
and frozen storage of raw and cooked foods.
• Knowledge of principles of food sanitation, health hazards, and necessary
precautionary measures.
• Ability to stand for long period of time
• Ability to lift up to 50 pounds.
• Ability to provide on the job training in food preparations to lower level
employees.
• Ability to maintain effective working relationships with others.
courses: Competence Certificate Programming Training Workshop Rouxbe Cooking School Culinary Foundation Level