Sushi Master - Explora Journeys

TN Switzerland; Genf; Vor Ort; CHF 60’000 - 100’000; Vollzeit

Zusammenfassung

An exciting opportunity awaits for a talented Sushi Master to join a luxury travel brand focused on delivering exceptional culinary experiences. In this role, you will oversee the Sushi production area, ensuring high standards of quality and guest satisfaction. Your expertise in Asian/Fusion cuisine and leadership skills will be crucial in training staff and maintaining operational efficiency. This innovative firm is dedicated to excellence and offers a vibrant work environment where your culinary talents can shine. If you have a passion for fine dining and a commitment to quality, this position is perfect for you.

Qualifikationen

• 5+ years in culinary profession with leadership experience in luxury settings.
• Fluent in English, effective communication with management required.

Aufgaben

• Supervise Sushi Station and maintain quality and safety standards.
• Train new food crew members and ensure adherence to HACCP procedures.

Kenntnisse

Leadership

Communication

Cost Management

Quality Control

Culinary Knowledge

Training and Coaching

Flexibility

Ausbildung

High School education or international equivalent

3-year apprenticeship for professional chefs or a degree in Culinary Arts

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Inventory Control Systems

Jobbeschreibung

An exciting opportunity exists for a world-class Sushi Master to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Sushi Master is to maintain an efficient operation in the assigned production area, by constantly analyzing the quality and cost of the Sushi production.

KEY ACCOUNTABILITIES

1. Monitor and supervise the Sushi Station.
2. Maintain set budget and monitor time management.
3. Ensure safe, quality food products and complete guest satisfaction.
4. Ensure full adherence within an assigned area, to menus, recipes, methods, and operational specifics provided by the company.
5. Conduct food tastings on a daily basis.
6. Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
7. Ensure smooth and efficient service, presentation, and final plating.
8. Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
9. Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health & SMS requirements to the Technical department.
10. Ensure that all the HACCP procedures are applied at all times and followed accordingly.
11. Ensure that assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
12. Ensure and reinforce the daily Recipe review program. Recipe reviews must be submitted to the culinary department for review and approval.
13. Monitor the training and familiarization of new food crewmembers to their new job and living environment.
14. Develop a program to train personnel in the appropriate area of responsibility according to standard operating procedures.
15. Responsible for controlling food and general expenses related to the production in the assigned area, set by the Corporate Office Guidelines and Budget.
16. Ensure economical work practices are in place to minimize and avoid waste.
17. Ensure that all safety procedures are followed.
18. Assist the Procurement team with storing operations and quality control.

QUALIFICATIONS

1. Advanced knowledge of Asian/Fusion Cuisine, overall culinary knowledge, and leadership experience.
2. Minimum of 5 years in the profession (Luxury/Premium Hotels and Restaurants).
3. Minimum of 3 years of experience in a management role in a luxury hospitality establishment or upscale cruise line.
4. Fluent in written and spoken English.
5. Communicate effectively with senior management.
6. Possess ability to lead and make decisions.
7. Experienced in coaching subordinates.
8. Must be cost and quality conscious.
9. Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
10. Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
11. Familiar with the concept of relational database-driven inventory control systems.
12. High School education or international equivalent.
13. 3-year apprenticeship for professional chefs or a degree in Culinary Arts.

VISA REQUIREMENTS (if any)

Possess a valid passport and a seaman book.