Sushi Cook

KEY RESPONSIBILITIES

• Works with the Sushi CDP, preparing sushi and sushi-related products for the whole ship. Assignments can change sometimes for training purposes.
• Involved in the quality, consistency, and quantities of the product, following recipes and instructions from supervisors.
• Assists with the transportation of food items from the main stores to the working area when assigned.
• Cleans and sanitizes the working area and utensils, following United States Public Health rules and regulations at all times.
• Assigned occasionally to early standby in the sushi galley for USPH purposes.
• Assigned sometimes to late duty in the midnight buffet service.
• Aware of and/or acquires necessary knowledge to comply with the ship's standard operation, assisting guests and crew members with inquiries.
• Attends meetings, training activities, courses, and all other work-related activities as required.
• Performs related duties as required. This position description does not imply that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will perform any other job-related duties assigned by their supervisor or management.
• Expertly cuts, slices, and fillets diverse types of fish.
• Inspects the quality of fruits, vegetables, and fish used to prepare sushi dishes and informs the Executive Chef when quality is sub-standard.
• Prepares diverse types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintains a clean work environment to prevent food contamination.
• Takes inventory of food supplies and other products regularly.
• Reports any problems with kitchen equipment to the manager on duty.
• Sterilizes all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicates with wait staff to ensure that special requests and food allergy considerations are met.

QUALIFICATIONS AND EDUCATION

• Previous experience in a hotel, resort, or cruise ship food preparation area is helpful but not required.
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency is required.