Chef De Partie - Sushi

Park Hyatt; Dubai; On-site; AED 167,000 - 279,000; Full time

Job summary

Park Hyatt Dubai is seeking a skilled Chef de Partie - Sushi to craft authentic and contemporary Japanese cuisine with exceptional quality, freshness, and presentation. The role demands advanced knife skills, seafood handling expertise, and a strong eye for detail in a luxury hotel setting.

The candidate will prepare diverse sushi types, maintain strict food safety, and collaborate closely with the service team to meet guest preferences and dietary needs.

Qualifications

• Diploma or certification in Culinary Arts, Japanese Cuisine, or related culinary discipline preferred.
• Minimum 2–3 years of Sushi Chef/Chef de Partie - Sushi experience in luxury hospitality.
• Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling, rice preparation.
• Strong understanding of raw food safety, HACCP requirements, allergen management, hygiene and contamination-prevention.
• Creative culinary ability with refined presentation and attention to detail.
• Strong communication, organization and teamwork in a fast-paced environment.

Responsibilities

• Prepare a diverse selection of sushi (maki, nigiri, sashimi, temaki, signature) per recipes and standards.
• Demonstrate expert knife skills for cleaning, cutting, slicing, portioning and filleting fish.
• Inspect freshness and quality of ingredients; report concerns to senior culinary team.
• Prepare sushi rice and related ingredients with precise cooking, seasoning, temp, texture.
• Develop innovative sushi dishes while preserving authentic Japanese cuisine philosophy.
• Prepare Japanese-inspired appetizers, soups, sauces, garnishes to complement menu.
• Ensure all dishes meet quality, flavour, portion, presentation, temperature and safety standards.
• Coordinate with service team to accommodate guest preferences and dietary needs.
• Monitor inventory, stock levels, and assist ordering to ensure operations run smoothly.
• Minimize food waste through portioning, storage, rotation and efficient use of premium ingredients.
• Maintain hygiene and food safety across sushi preparation areas; prevent contamination.
• Clean and sanitize knives, utensils, surfaces; report defects or maintenance needs.

Skills

Sushi preparation

Knife skills

Food safety HACCP

Attention to detail

Presentation/plating

Teamwork

Menu development

Education

Culinary Arts/Japanese Cuisine certification

Job description

Job Description:

Organization – Park Hyatt Dubai

Summary

The Chef de Partie - Sushi is responsible for preparing authentic and contemporary Japanese cuisine while maintaining exceptional standards of quality, freshness, presentation, and food safety. The role requires advanced knife skills, expert knowledge of seafood handling, and strong attention to detail to deliver a refined culinary experience aligned with luxury hospitality standards.

Main Duties

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations, in accordance with established recipes and presentation standards.


• Demonstrate expert knife skills in cleaning, cutting, slicing, portioning, and filleting various types of fish and seafood.


• Inspect the freshness and quality of fish, seafood, fruits, vegetables, and other ingredients, reporting any concerns to the senior culinary team.


• Prepare sushi rice and other essential ingredients with precise control of cooking, seasoning, temperature, texture, and consistency.


• Develop innovative and contemporary sushi dishes while preserving the authenticity and philosophy of Japanese cuisine.


• Prepare Japanese-inspired appetizers, soups, salads, sauces, garnishes, and accompaniments to complement the sushi menu.


• Ensure every dish meets established standards for quality, flavour, portion size, presentation, temperature, and food safety.


• Coordinate closely with the service team to accommodate guest preferences, dietary requirements, special requests, and food allergies accurately.


• Monitor ingredient availability, maintain appropriate stock levels, conduct regular inventories, and support ordering requirements to ensure uninterrupted operations.


• Minimize food waste through accurate portioning, proper storage, stock rotation, and efficient utilization of premium ingredients.


• Maintain strict hygiene, sanitation, and food safety standards across all sushi preparation areas to prevent contamination and ensure safe handling of raw products.


• Clean and sanitize knives, utensils, preparation surfaces, and equipment before and after use, reporting equipment defects or maintenance requirements promptly.

Qualifications

• Diploma or certification in Culinary Arts, Japanese Cuisine, or a related culinary discipline is preferred.


• Minimum 2-3 years of relevant experience as a Sushi Chef or Chef de Partie - Sushi within reputable restaurants or a luxury hospitality environment.


• Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling, rice preparation, and traditional Japanese ingredients.


• Strong understanding of raw food safety, HACCP requirements, allergen management, hygiene, sanitation, and contamination-prevention procedures.


• Creative culinary ability with excellent attention to detail, consistency, portion control, and refined food presentation.


• Strong communication, organization, and teamwork skills, with the ability to perform efficiently in a fast-paced culinary environment.