Sushi Chef De Partie

SUMMARY: The Sushi Chef de Partie plays a key role in supporting the Sous Chef in managing the kitchen's sushi operations as an independent profit center. This role is critical in ensuring maximum guest satisfaction by planning, organizing, directing, and controlling the sushi station's production activities. The Sushi Chef de Partie works closely with the Sous Chef and/or Executive Sous Chef to meet daily meal and service requirements and is responsible for training and supervising entry-level cooks and chef summary: JOB DESCRIPTION RESPONSIBILITIES: Prepare a variety of sushi, sashimi, and other Japanese dishes with an emphasis on presentation and flavor. Expertly butcher and fillet a variety of fish, ensuring high standards of quality and minimizing waste. Collaborate with the culinary team to create and update menu items, incorporating seasonal and innovative elements. Ensure all dishes meet Casa Neo’s standards for taste, presentation, and food safety. Follow all recipes provided by the corporate office. Maintain food par levels and collaborate with FOH for plate-ware par levels. SKILLS AND QUALIFICATIONS Proficiency in communicating effectively in both English and Spanish. Proven experience as a Sushi Chef or similar role in a high-end restaurant. Exceptional knife skills and expertise in fish butchery. Deep understanding of sushi preparation, ingredients, and Japanese cuisine. Creative flair for menu development and presentation. Strong attention to detail and commitment to quality. Excellent communication and customer service skills. Ability to work efficiently under pressure in a fast-paced environment. Formal culinary training or certification is preferred. More detail about Casa Neos part of Riviera Dining Group