Job Number 180017HA
Location JW Marriott Marquis Hotel Dubai, UAE
The Sushi Chef is responsible for the daily operation in the assigned kitchen to meet the expected standards.
During your time you are fully in charge for the food production.
Experience 5 years
The following are specific responsibilities and contributions critical to the successful performance of the position:
Daily controlling of production to make sure that standards are being met.
Checking the setup of stations (a la carte or Buffet) are on time for each service period
Make sure all food is prepared by recipes
Make sure food quality and quantity meets our standards.
Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)
Notify Sous Chef of any problems or complaints or solve immediately when they arise –
In Charge that professional work procedures are in place.
Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.
Check Inventories to see proper storage and rotation of stock.
Follow up to see proper completion of assigned levels on production charts.
Give additional training to your co-workers.
Check that all food items for storage are covered, labelled and dated according our 70 Point checklist.
Checking the food rotation – first in – first out
Checking that after service equipment, work surfaces and working area is clean.
Make sure “Clean as you go” is always first priority.
Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company for any damage or loss.
Participates and conducts on taste panels.
Checking that appropriate Temperature log sheets filled out according to standard.
Be aware of accident prevention and follow safe work habits. Zero accidents are our goal.
Follow all kitchen regulations as outlined and directed.
Control the overtime of your associates, give TFT whenever is possible.
Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum.
Assure that imported food high cost items are used properly.
Communicate with stewarding supervisor for cleaning schedule.
Create the menu from sushi bar ( Daily special, new year)
Jump to conclusion without listening, provide, solution before fully understanding the requirement of the problem.