Chef de Partie - Japanese Cuisine

Your day to day

- Manage daily operations of the Japanese kitchen section (Sushi, Sashimi, Tempura, Robata, Donburi, Ramen) to ensure food quality, presentation, and consistency.

- Prepare, cook, and present authentic Japanese dishes according to approved recipes and standards.

- Expert in handling Japanese ingredients: Sushi rice, fresh sashimi-grade fish, wasabi, dashi, miso, tempura batter.

- Control knife skills - Sashimi cutting, Sushi nigiri, Maki rolling, and precise portioning.

- Assist with pre-opening activities including mise en place planning, ordering of Japanese imported items, equipment testing, and menu trial runs.

- Supervise and guide Demi Chefs and Commis during shifts and train them on Japanese techniques.

- Ensure compliance with HACCP, Halal (if required), and local health regulations.

- Control portioning, minimize wastage, manage inventory of expensive Japanese seafood, and support food cost targets below 32%.

- Maintain cleanliness, organization, and safe working practices in the Japanese section (very high standard).

- Assist in receiving, storage, and stock rotation following FIFO standards - especially for fresh seafood.

- Report operational issues or maintenance needs to the Sous Chef.

- To collaborate directly with all support departments — Service, Stewarding, and Purchasing — regarding the maintenance of equipment upkeep and Hygiene Program.

- Actively contribute to menu development and hold regular masterclasses within the team to continuously enhance quality - including Omakase and seasonal specials.

- To run a cost-effective operation, maximizing product quality and profitability while upholding Japanese standards and food philosophy.

- Establish unique seasonal identities for the food (Haru, Natsu, Aki, Fuyu) and ensure offerings fulfill guests' needs.

- Ensures customer satisfaction in accordance with True Hospitality and Japanese Omotenashi service.

- He must ensure that all food offerings are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.

- Personally monitor and follow through on VIP guests' and special dietary requirements and allergies.

- Interact with guests at the counter for Omakase and create meaningful relationships.