Area Chef

**Job Purpose**
Area Sushi Head is responsible for handling all Sushi operations in the restaurants in working with a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards.

**Key Result Areas**
- Display thorough knowledge of Japanese cuisine with the ability to train and manage the kitchen staff
- Select the right ingredients, design a successful menu
- Ensure product rotation (FIFO System in place) and maintaining stock level system through accurate ordering
- Ensuring Food safety as specified in work instructions and seafood HACCP
- Regular checks on the expiration labels to ensure fresh products are used always
- Help control the food wastage percentage
- Implement and monitor procedures, standards, and specifications
- Evaluate the junior Chefs performance and recommend development plans
- Ensure all Chefs know how to cut different types of fish and prepare the different types of rolls Responsible for designing the menu and creating signature dishes for the restaurant
- Develop recipes and systems in place for future expansion
- Keeping up with current trends to recommend new, modern recipes
- Designing of new and appealing sushi rolls
- Provide training and guidance to other members regarding sushi culinary cooking procedures and plating Assume 100% responsibility for quality of products serves
- Manage food prep activities
- Monitor food stock and place orders, as needed
- Accurately and efficiently prepare the highest quality of sushi for the guests, compiling consistently with the standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Ensure the highest hygiene and safety principles are observed in all cooking areas and clean your space at the end of the shift
- Follow proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense
- Handle food in a manner that is consistent with local health department guidelines
- Store and properly handle raw or prepared foods and non-food supplies
- Prepares all food items, following standard recipes and procedures within specified time limits.
- Attends all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the Area Manager and Kitchen Manager

**Specifications (Qualifications, Experience, and Skills)**
- 2+ years culinary education.
- A minimum 2 years’ experience in kitchen preparation and line cook experience
- Excellent knowledge of BOH systems, ordering and inventory.
- Excellent communication skills.
- Ability to meet deadlines.
- Available to work on call, shifts, after hours, over weekends and on public holidays.