Seafood Chef Jobs in Egypt

<p><strong>Overview of the company and job</strong></p><p>Pizza Campani restaurant is seeking call center staff</p><p>&nbsp;</p><p><strong>Main responsibilities and duties</strong></p><ul><li>Greeting and handling customer inquiries via phone, email, and chat according to established service standards.</li><li>Understanding customer needs and providing immediate solutions or escalating the issue to the appropriate departments with effective follow-up until the ticket is closed.</li><li>Recording and updating all interactions in the customer relationship management system accurately.</li><li>Professionally handling customer complaints and turning them into opportunities to improve service quality and increase satisfaction.</li><li>Adhering to key performance indicators such as first-contact resolution rate, average wait time, and customer satisfaction score.</li><li>Collaborating with sales, technical, and management teams to provide a seamless customer experience.</li><li>Contributing suggestions to improve workflows and providing periodic reports on trends and common issues.</li></ul><p>&nbsp;</p><p><strong>Qualifications and requirements</strong></p><ul><li>A university degree in related fields is preferred, preferably in communications, management, or social sciences.</li><li>Previous experience in a call center or customer service is a plus, but recent graduates are welcome.</li><li>Proficiency in Arabic fluently, with English proficiency mainly for quick reading and writing preferred.</li><li>Strong verbal and written communication skills, with the ability to handle complex inquiries calmly and professionally.</li><li>Analytical problem-solving skills and the ability to work in a team and handle work pressure positively.</li><li>Proficiency in using CRM software and basic messaging and Microsoft Office/Outlook tools.</li><li>Familiarity with customer service concepts and industry quality standards.</li></ul><p>&nbsp;</p><p><strong>Required skills</strong></p><ul><li>Effective communication and active listening skills.</li><li>Ability to manage time, organize tasks, and follow up accurately.</li><li>Flexibility to handle multiple situations and handle client complaints professionally.</li><li>Ability to work in a full-time shift-based team environment.</li></ul><p>&nbsp;</p><p><strong>Benefits</strong></p><ul><li>Competitive salary with incentives and monthly performance-based bonuses.</li><li>Opportunities for professional development and ongoing training and advancement within the company.</li><li>A supportive work environment and collaborative team culture with open communication.</li></ul><p>&nbsp;</p><p><strong>Job details</strong></p><p>Location: Giza, Egypt. Type: Full-time. Level: Senior employee. Qualification: University degree (Bachelor's).</p>

Pastry Chef to join The Yard Kitchen team, has practical experience in pastries and bakery, and is able to work in an organized production environment with high quality standards. Tasks and responsibilities: - Prepare and prepare different types of pastries and baked goods - Prepare orders and daily production according to the work plan - Maintain cleanliness and organization of the work area and equipment - Adhere to food safety and personal hygiene standards Requirements: - At least 3 years of experience in pastries and bakery - Practical experience in production in large quantities - Proficiency in handling equipment and tools of the bakery department - Commitment, accuracy, and speed of execution - Ability to work in a team - Preference for experience in Cookies, Pretzels, Bagels & Pastries. Job location: New Cairo – Fifth Settlement <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: morning and evening</li><li>Benefits: social security, overtime</li></ul>

**Immediately Hiring – Fish Feast Restaurant **If you have experience and are looking for a stable job opportunity in the field of restaurants and tourism, **Fish Feast Restaurant** is expanding its team and wants to recruit outstanding individuals for the following positions:<strong> Restaurant Waiter</strong> <strong>Requirements:</strong> * 1 to 3 years of experience in the restaurant industry. * Good appearance and courteous with customers. * Proficient computer use. * Ability to calculate and follow up on customer accounts. * Prior experience in the **tourism field** is preferred. * Commitment, good conduct, and team spirit. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 2</li><li>Shift system: Evening shifts only</li></ul>

<p>‏⁦</p><p>We are looking for a professional Turkish Shawarma Chef. Their role is not limited to technical excellence in marinating, cooking, and carving, but they also possess a strong administrative background that enables them to manage the kitchen workflow, control costs, and monitor production-related administrative records and paperwork.: Provide a job summary and what success looks like in your position, and how this job fits into the organization as a whole.⁦</p><p><br></p><p>⁩</p><p><br></p><p>⁦<strong>⁩Responsibilities⁦</strong>⁩</p><p><br></p><ul><li><strong>Production Quality and Performance:</strong> Adhering to standard Turkish Shawarma recipes, ensuring the quality of the marinade, maintaining proper cooking temperatures and perfect carving, and monitoring food safety (HACCP) and general hygiene standards.</li><li><strong>Management and Administrative Paperwork:</strong> Preparing waste and daily reports, reviewing inventory cycles and daily imports, controlling production costs (Food Cost) to reduce waste, and following up on records for receiving and storing raw materials.</li></ul><p><br></p><p>⁩[</p><p>⁦<strong>⁩Qualifications⁦</strong>⁩</p><p>At least 5 years of experience in preparing authentic Turkish Shawarma.</p><p>Proficiency in handling kitchen administrative forms, paperwork, and cost calculations.</p><p>Leadership and effective communication skills to lead the production line team.</p>

Job Purpose: Supporting the chocolate chef in preparing, setting up, shaping, decorating, and packaging chocolate products while maintaining product quality and hygiene standards. Key Responsibilities: Assisting in the preparation and production of chocolate products. Preparing ingredients, molds, tools, and workstations. Assisting in chocolate melting and tempering processes under chef supervision. Assisting in shaping, decorating, and finishing chocolate products. Assisting in packaging products and preparing them for display. Ensuring proper storage of chocolate and materials used. Handling products carefully to maintain shape and quality. Adhering to recipes and production instructions. Maintaining cleanliness of the chocolate production area and equipment. Complying with food safety and hygiene procedures. Assisting in reducing waste and optimizing raw material usage. Qualifications and Experience: Previous experience in chocolate, confectionery, bakery, or food production is preferred. Basic knowledge of chocolate handling is an advantage. High accuracy and attention to detail. Ability to follow instructions and work in a production environment.<p><strong>Additional Details</strong></p><ul><li>Number of Vacancies: 6</li><li>Shift System: Morning and Evening</li><li>Benefits: Health Insurance, Social Insurance, Overtime</li></ul>

Job Purpose. Responsible for producing high-quality chocolate products while maintaining product consistency in terms of taste, texture, and appearance, and adhering to food safety standards and production efficiency. Key Responsibilities. Preparing and producing chocolate products according to approved recipes and standards. Executing tempering, molding, coating, decorating, and finishing processes for chocolate products. Ensuring consistent quality, taste, texture, and appearance of products. Executing the daily production plan. Monitoring raw material usage and minimizing waste. Ensuring proper storage and handling of chocolate and raw materials. Operating production equipment safely. Maintaining cleanliness in the chocolate department and adhering to food safety standards. Participating in product development and improvement when needed. Training and guiding assistant chocolate chefs. Tracking and recording production and waste data when required. Qualifications and Experience. Previous experience as a Chocolate Chef or Chocolatier. Strong knowledge of chocolate production techniques. Experience in tempering, molding, coating, and decorating. Good knowledge of food safety and hygiene standards. Specialized qualification or training in culinary arts or pastry is preferred. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 2</li><li>Shift system: Morning only</li><li>Benefits: Health insurance, social insurance, overtime</li></ul>

Job Objective: Responsible for preparing, producing, decorating, and presenting various pastry, cake, and dessert products, while ensuring consistent quality and adherence to food safety standards. Key Responsibilities: Preparing a variety of pastries, cakes, and related products. Adhering to approved recipes and standards. Executing the daily production plan according to needs. Ensuring the quality of decoration, portioning, and final appearance of products. Monitoring the quality and usage of raw materials. Ensuring proper storage of raw materials and finished products. Minimizing waste during production processes. Maintaining the cleanliness and maintenance of equipment and workspaces. Adhering to food safety and hygiene procedures. Training and guiding assistant pastry chefs. Participating in product development and improvement. Reporting any issues related to quality, equipment, or raw materials. Qualifications and Experience: Previous experience as a Pastry Chef or in a similar role. Strong knowledge of pastry and cake preparation. Specialized qualification or training in pastry is preferred. Knowledge of food safety and hygiene standards. Ability to work under pressure and adhere to production schedules. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: Morning and Evening</li><li>Benefits: Health insurance, Social insurance, Overtime</li></ul>

- A kitchen in 6th of October City specializing in high-quality sandwich preparation. - Assistant Chef (female) who possesses speed and precision, and is proficient in working in a fast-paced kitchen environment. Full commitment to established work standards and the ability to produce under the pressure of orders. Core Tasks and Responsibilities: Precise execution of recipes and adherence to recipe ingredients to ensure consistency in taste and quality for every sandwich or meal leaving the kitchen. Working under pressure and maintaining performance speed and execution accuracy during peak times and high order volumes, while ensuring orders are sent out without errors. Adherence to orders and instructions, precisely executing management and chef directives, and following the established operating system. Care to use raw materials in the exact specified quantities to reduce waste, and ensuring the quality of the final packaging. Applying food safety rules and maintaining the cleanliness of the work area and tools continuously throughout the shift. Requirements: Experience: Experience in the restaurant or cloud kitchen field is preferred, or a Tourism and Hotels graduate without market experience. Speed and Energy: The ability to move effectively within the kitchen and handle the pressure of orders. Precision and Discipline: An organized personality, committed to punctuality, proper appearance, personal hygiene, and attention to detail in orders. Ability to work in a shift system. Residence: Residents of 6th of October City or nearby areas (Sheikh Zayed, Hadayek October) are preferred. Benefits: Salary determined during the interview based on experience and speed. Quarterly bonus and incentive system (every 3 months) linked to discipline, speed, and waste percentage. Work environment: An organized work environment that offers you the opportunity to develop and grow with the brand, and the entire team consists of women. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning and evening</li><li>Benefits: Health insurance, transportation allowance, meals</li></ul>

A kitchen in 6th of October City specializing in high-quality sandwiches. We are looking for an Assistant Chef (female) who is fast, accurate, and excels in a fast-paced kitchen environment. Must have full commitment to established work standards and the ability to produce under order pressure. Main Tasks and Responsibilities:<br><br>Precise execution of recipes and adherence to recipe ingredients to ensure consistent taste and quality for every sandwich or meal leaving the kitchen.<br>Working under pressure and maintaining speed of performance and execution accuracy during peak times and high order volumes, while ensuring orders are delivered without errors.<br>Commitment to orders and instructions, accurately executing the directions of management and the head chef, and following the established operating system.<br>Ensuring the use of ingredients in exact specified quantities to reduce waste, and ensuring the quality of final packaging.<br>Applying food safety rules and maintaining the cleanliness of the workspace and tools consistently throughout the shift.<br><br>Requirements:<br><br>Experience: Previous experience in restaurants or cloud kitchens is preferred, or being a Tourism and Hotels graduate with no market experience.<br>Speed and Energy: The ability to move effectively within the kitchen and handle the pressure of orders.<br>Accuracy and Discipline: An organized personality, punctual, maintains a proper appearance and personal hygiene, and pays attention to order details.<br>Ability to work in shifts.<br>Residence: Preferably residents of 6th of October City or nearby areas (Sheikh Zayed, October Gardens).<br><br>Benefits:<br><br>Rewarding salary determined at the interview based on experience and speed.<br>Quarterly bonus and incentive system (every 3 months) linked to discipline, speed, and waste percentage.<br>Work Environment: An organized work environment that offers you the opportunity for development and growth with the brand, and the entire team consists of women.<br><p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning and evening</li><li>Benefits: Health insurance, transportation allowance, meals</li></ul>

Job Role: The person in this role will be the head chef of the Desserts and Pastry department, responsible for operating and managing the desserts and pastries section of the kitchen to produce high-quality daily menus for on-site staff. The role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts for an appealing presentation, as well as handling related administrative and paperwork tasks. Working in line with company directives, the successful candidate will uphold excellent food safety and hygiene standards while collaborating with the Head of Department to ensure an efficient and high-performing work environment. • Work location: On-site at Marti Al Alam site (On-site) • Contract type: Permanent, Full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: Competitive salary and comprehensive benefits package Main duties and responsibilities: • Department operation and menu execution: Manage and operate the Desserts and Pastry section in the kitchen, prepare desserts, pastries, and pastries according to specified recipes to meet daily menus. Develop innovative new recipes for seasonal dessert menus. • Baking and ingredients preparation: Prepare raw ingredients, test food flavors to ensure exceptional taste, and safely handle baking and commercial kitchen equipment. • Aesthetic presentation: Decorate and present desserts and pastries to ensure they are beautifully and appetizingly presented to residents of the camp and site workers. • Occupational health and safety and cleanliness and food safety adherence: Adhere to strict cleanliness and safety standards on site. Ensure the department complies with health regulations, maintain cleanliness of the workstation, apply correct methods for storing raw materials, and meet internal and external audit and inspection requirements. • Department work management and documentation: Use basic management skills to handle required kitchen documents and paperwork. Identify and report all required maintenance for equipment, and proactively recommend tools or materials to facilitate or improve work completion. Qualifications and requirements: • Educational qualification: A mid-level or higher diploma from a Tourism and Hotels school/institute, or an equivalent field. Ideally hold a valid Hygiene Certificate (food safety). • Practical experience: At least 5 years of hands-on experience in confectionery and pastry production. Strongly preferred is experience in large-scale catering, or campsites in remote locations, or high-volume food production environments. Prior experience in gold mining sector is not required. • Knowledge and skills: Practical and deep familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: Morning shifts only</li><li>Benefits: Health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

Job Objective: The sous chef assists in preparing, cooking, and packaging fresh, healthy meals with precise weights and calculated calories for the shop, subscribers, and app orders. They must adhere to food safety and hygiene standards, ensuring every meal is delivered with the exact taste, quantity, and presentation approved in the recipe, as the calories printed on the label are a promise to the customer. Tasks and Responsibilities: Preparation and Cooking: Prepare ingredients daily before opening: wash and chop vegetables, season and cut proteins, and prepare sauces and side dishes according to the prep list. Cook dishes using healthy methods (grilling, baking, boiling, steaming) and adhere to approved recipes without adding extra oil, salt, or sugar. Prepare orders during peak times according to priority: store, subscriptions, HungerStation. Set up the Bain-Marie, fill it, and maintain the heat of hot food throughout the shift. Weights, Calories, and Packaging: Weigh every ingredient using a scale according to the recipe (in grams), as the calories and protein printed on the container are calculated based on these weights. Package meals cleanly and securely, and affix the correct label to each container (name, calories, date, allergens). Ensure each order is complete before delivery (items, sauces, notes) to avoid shortages and compensations. Subscriber Meals: Prepare daily subscriber meals (lunch, dinner, snack) according to each subscriber's calorie goal and excluded items. Update order status in the kitchen app in real-time (Preparing → Your meal is ready → Enjoy your meal), as the customer receives a notification with every click. Pay attention to subscriber allergies and do not cross-contaminate tools between items. Food Safety and Hygiene: Record temperatures of refrigerators, freezers, and cooked food in the system at the required times. Adhere to the holding time for hot food, dispose of expired items, and record waste. Apply the First-In, First-Out (FIFO) principle and label every container with preparation and expiry dates. Separate raw and cooked items using color-coded cutting boards and tools. Maintain cleanliness of the workstation and tools during the shift, and perform deep cleaning according to the cleaning schedule. Adhere to personal hygiene, uniform, hair cover, and gloves. Inventory and Receiving: Receive goods from suppliers and inspect their temperature, quality, and expiration date before storage. Notify of shortages before they run out and assist in the weekly inventory. Teamwork: Follow the chef's instructions and cover other stations when needed. Hand over the shift to the colleague in an organized manner: clean station, complete preparation, and written notes for the day. Skills: Technical Skills: Knife skills and fast, safe cutting. Knowledge of healthy cooking methods and seasoning proteins (chicken, meat, fish, shrimp) and cooking rice, pasta, and salads. Accuracy in weighing and adherence to the recipe and approved portion size. Understanding basics of food safety: safe temperatures, cross-contamination, correct storage (HACCP). Knowledge of common allergens (gluten, milk, eggs, nuts, seafood). Handling kitchen equipment: combi oven, grill, Bain-Marie, digital scale. Basic use of a tablet (iPad) to record temperatures, update order status, and print labels. Personal Skills: Speed, organization, and calmness under pressure during peak times. Attention to detail, especially regarding weights, labels, and customer notes. Team player, receptive to guidance and feedback. Punctuality and personal hygiene. Willingness to learn and interest in healthy food. Integrity in handling food materials and inventory. <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning and evening</li><li>Benefits: Health insurance, transportation allowance, meals, housing, overtime</li></ul>

"Corner Pizza" announces its need to hire: Restaurant Manager and Line Cooks<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: Morning and Evening</li><li>Benefits: Accommodation, Overtime</li></ul>

<p>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section. Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules. Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness. Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities. Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue. Ensure that all sushi and Japanese food items included in the daily menu, buffet, la carte, banquet, and special event requirements are prepared on time. Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards. Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs. Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time. Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions. Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process. Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements. Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions. Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef. Ensure that sushi products are presented in an attractive and consistent manner according to the hotel s standards. Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System. Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie. Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas. Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma. Experience: At least 5 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in trainings in the related field. Computer Literacy: Not required. Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</p>

<div><b>Job Description</b></div> <br> <ul> <li>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</li> <li>Ensure that the production, quality, and presentation of food produced within the Sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</li> <li>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</li> <li>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</li> <li>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</li> <li>Ensure that all sushi and Japanese food items included in the daily menu, buffet, la carte, banquet, and special event requirements are prepared on time.</li> <li>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</li> <li>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</li> <li>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</li> <li>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</li> <li>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</li> <li>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</li> <li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</li> <li>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</li> <li>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</li> <li>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel s standards.</li> <li>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</li> <li>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</li> <li>Assist in maintaining the cleanliness and organization of the Sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</li> <li>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</li> <li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li> <li>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</li> <li>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</li> <li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li> </ul> <br> <div><b>Qualifications</b></div> <br> <ul> <li> <strong>Education:</strong> At least a primary school diploma.</li> <li> <strong>Experience: </strong>At least 5 years of practical experience.</li> <li> <strong>Foreign Language:</strong> Not required.</li> <li> <strong>Courses and Seminars:</strong> Prior attendance in trainings in the related field.</li> <li> <strong>Computer Literacy: </strong>Not required.</li> <li> <strong>Skills:</strong> Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul> <br> <div><b>Additional Information</b></div> <br> <p>Your team and working environment:<br> In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br> Note: Customization may be included for any specific local or legislative requirements, such as work permits<br> Our commitment to Diversity &amp; Inclusion:<br> We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p>

<p><br></p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel's presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p>Education: At least a high school or vacation diploma.<br>Experience: At least 8 years of practical experience.<br>Foreign Language: Not required.<br>Courses and Seminars: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Not required.<br>Skills: Is an expert on the products and cooking techniques in the related department.<br>Has basic knowledge about the other kitchen sections and processes.<br>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.<br>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

<p>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vacation diploma. Experience: At least 8 years of practical experience. Foreign Language: Not required. Courses and Seminars: Prior attendance in courses and seminars in the related field. Computer Literacy: Not required. Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</p>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Ensure that guests are satisfied with the quality, taste, freshness, and presentation of sushi and other food products prepared within his/her section.</p> <p>Ensure that the production, quality, and presentation of food produced within the sushi section continuously comply with established food costs, quality standards, hygiene, and food safety rules.</p> <p>Maintain the required personal hygiene and grooming standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, proper footwear, and overall personal cleanliness.</p> <p>Assist the Chef de Partie in monitoring the work of kitchen personnel, providing instructions, taking preventive measures against potential operational problems, and supporting training activities.</p> <p>Be responsible for checking the taste, appearance, freshness, texture, and food safety of products prepared in his/her section and immediately inform the Chef de Partie or Section Supervisor of any adverse event or quality issue.</p> <p>Ensure that all sushi and Japanese food items included in the daily menu, buffet, à la carte, banquet, and special event requirements are prepared on time.</p> <p>Prepare sushi orders according to established recipes, preparation methods, portion sizes, and presentation standards.</p> <p>Pay close attention to the quantities and portion sizes planned for all sushi products in order to maintain consistency and control food costs.</p> <p>Ensure that all ingredients required for sushi preparation, including fish, seafood, sushi rice, vegetables, sauces, garnishes, and other products, are prepared accurately and on time.</p> <p>Store all food products and prepared items at the workstation in the correct manner, ensuring proper covering, labeling, dating, temperature control, and storage conditions.</p> <p>Pay the utmost attention to hygiene, cleanliness, sanitation, and food safety throughout the preparation and service process.</p> <p>Prepare all sushi products according to approved standard recipes in order to maintain consistency in portion size, taste, texture, quality, and presentation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP and Food Safety Management System requirements.</p> <p>Assist in preparing sushi rice, sauces, fillings, garnishes, and other mise en place according to established recipes and instructions.</p> <p>Assist in the proper cutting, slicing, rolling, shaping, and portioning of sushi products under the supervision of the Chef de Partie or Sushi Chef.</p> <p>Ensure that sushi products are presented in an attractive and consistent manner according to the hotel’s standards.</p> <p>Keep records related to the preparation, storage, temperature control, cleaning, and presentation of food as required by the Food Safety Management System.</p> <p>Ensure proper stock rotation according to FIFO principles and report any shortage, damaged product, quality issue, or unsuitable ingredient to the Chef de Partie.</p> <p>Assist in maintaining the cleanliness and organization of the sushi workstation, storage areas, equipment, knives, utensils, and preparation areas.</p> <p>Coordinate and exchange information with the Chef de Partie, Sushi Chef, and other kitchen sections to ensure smooth and timely service.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Support the implementation of departmental instructions and training related to energy conservation and ensure responsible use of water, electricity, refrigeration equipment, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste, reduction of food waste, environmental pollution, and harmful effects on the environment.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a primary school diploma.</li> <li>Experience: At least 5 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in trainings in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to possess technical knowledge and work experience related to the methods, techniques, and work processes in the related field.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <h4>Our commitment to diversity & inclusion</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<p>Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel s presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>At least a high school or vacation diploma.</li><li>At least 8 years of practical experience.</li><li>Prior attendance in courses and seminars in the related field.</li><li>Is an expert on the products and cooking techniques in the related department.</li><li>Has basic knowledge about the other kitchen sections and processes.</li><li>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.</li><li>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</p> <p>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</p> <p>Prepare all required mise en place for the sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</p> <p>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</p> <p>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</p> <p>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</p> <p>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</p> <p>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</p> <p>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</p> <p>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</p> <p>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</p> <p>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the sushi section.</p> <p>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</p> <p>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</p> <p>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</p> <p>Check the quality and availability of ingredients before production and inform the chef in charge of any shortages, quality issues, or unsuitable products.</p> <p>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</p> <p>Control portion sizes and product usage to maintain consistency and support effective food cost control.</p> <p>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</p> <p>Coordinate with the executive chef, sous chef, pastry, hot kitchen, stewarding, and other relevant sections to ensure smooth and timely service.</p> <p>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the executive chef or sushi chef.</p> <p>Maintain the cleanliness and organization of the sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</p> <p>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</p> <p>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</p> <p>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</p> <p>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</p> <p>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</p> <p>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</p> <p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</p> <p>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p> <h4>Qualifications</h4> <ul> <li>Education: At least a high school or vacation diploma.</li> <li>Experience: At least 8 years of practical experience.</li> <li>Foreign language: Not required.</li> <li>Courses and seminars: Prior attendance in courses and seminars in the related field.</li> <li>Computer literacy: Not required.</li> <li>Skills: Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li> </ul> <h4>Additional information</h4> <p>Your team and working environment:</p> <p>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture.</p> <p>Note: Customization may be included for any specific local or legislative requirements, such as work permits.</p> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements.</li><li>Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards.</li><li>Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service.</li><li>Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation.</li><li>Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards.</li><li>Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency.</li><li>Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production.</li><li>Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation.</li><li>Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards.</li><li>Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel’s presentation standards.</li><li>Prepare sushi according to daily buffet, à la carte, banquet, special event, and guest requirements.</li><li>Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section.</li><li>Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products.</li><li>Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards.</li><li>Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature.</li><li>Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products.</li><li>Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage.</li><li>Control portion sizes and product usage to maintain consistency and support effective food cost control.</li><li>Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand.</li><li>Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service.</li><li>Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef.</li><li>Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift.</li><li>Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically.</li><li>Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required.</li><li>Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards.</li><li>Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System.</li><li>Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources.</li><li>Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.</li><li>Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education:</strong> At least a high school or vacation diploma.</li><li><strong>Experience: </strong>At least 8 years of practical experience.</li><li><strong>Foreign Language:</strong> Not required.</li><li><strong>Courses and Seminars:</strong> Prior attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy: </strong>Not required.</li><li><strong>Skills:</strong> Is an expert on the products and cooking techniques in the related department. Has basic knowledge about the other kitchen sections and processes. Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field. Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>