Chef de Partie

Key Responsibilities. - Prepare a wide variety of sushi dishes, including maki, nigiri, and sashimi, ensuring excellent taste and visual presentation. - Expertly butcher and portion whole fish and select fresh vegetables and ingredients to craft high-quality dishes. - Develop and recommend new, modern sushi recipes while maintaining the integrity of traditional Japanese cuisine. - Manage food preparation activities, such as boiling and seasoning sushi rice, and monitor food stock to place necessary orders. - Strictly adhere to all health, safety, and hygiene standards, maintaining a clean and organized workspace at all times. Required Experience and Skills. - Proven professional experience as a Sushi Chef in a fast-paced restaurant environment. - Extensive knowledge of various sushi types, traditional Japanese cuisine, and advanced knifework and sushi-rolling techniques. - Ability to work quickly and accurately under pressure, with strong time management skills. - Excellent communication skills to collaborate effectively with the kitchen team and waitstaff. - Flexibility to work during business hours, including evenings, weekends, and varying shifts. - Culinary Degree or Certification is a plus. - Minimum of 2 Years' experience. - 39 Hours per week. Hours: 39 hours per week Career level: Professional Closing date: 21 May 2026