Junior Sushi Chef

Nobu Hotel Barcelona; Logroño; Presencial; EUR 20.000 - 30.000; Jornada completa

Descripción de la vacante

Un innovador hotel busca un preparador de sushi que asista a chefs experimentados en la creación de platos exquisitos. En este rol, serás responsable de la organización y preparación de ingredientes, siguiendo estrictas normas de seguridad alimentaria y presentando creatividad en cada plato. Este entorno dinámico y colaborativo fomenta el crecimiento profesional y la formación continua, ofreciendo un ambiente donde la pasión y el trabajo en equipo son fundamentales. Si tienes un interés genuino por la cocina japonesa y deseas formar parte de una gran familia, esta es la oportunidad perfecta para ti.

Servicios

Oportunidades de formación continua

Contrato permanente

Clases de yoga gratuitas

Descuentos en el gimnasio

Comedor estilo buffet para el personal

Formación

• Experiencia en la preparación de sushi y platos básicos.
• Conocimiento de normas de higiene y seguridad alimentaria.

Responsabilidades

• Preparar y organizar ingredientes para el servicio de sushi.
• Asegurarse de que todos los productos sean frescos y de calidad.
• Limpiar y organizar el área de trabajo al final del turno.

Conocimientos

Corte de pescado

Preparación de sushi

Conocimiento de normas de seguridad alimentaria

Trabajo en equipo

Creatividad en presentaciones de comida

Educación

Experiencia previa en cocina

Conocimientos de cocina japonesa

Herramientas

Cuchillos de sushi

Equipos de cocina profesional

Descripción del empleo

Nobu Hotel Barcelona, designed by David Rockwell, is an iconic 25 story building with 360-degree views over the city all the way to the Mediterranean. It is centrally located in the Sants-Montjuic district, close to the historical center, popular museums and shopping.

259 spacious guestrooms and suites with panoramic windows feature cutting-edge technology, complimentary espresso and tea and Natura Bisse amenities.

Nobu restaurant, complete with its signature sushi bar, lounge and private dining room, boasts unmatched views from the top floor. Kozara and terrace offer light bites. The Spa has steam, sauna, an indoor pool and a fitness center.

Job Summary

The sushi prep assists more experienced sushi chefs. Responsible for organization, preparation and production of all food stuffs. They will be assigned to the tasks in accordance with the standard operating procedures as implemented by the head sushi chef following the recipe books and production procedures. They must ensure that proper food safety regulations in the sushi bar are followed and adequate stocks of food supply in the section. They also must display efficient inter department coordination and undertake training with a good attitude. They must show interest in displaying creativity in food displays with the head sushi chef. They must ensure that the standard procedures are followed and performed to the highest level of service. They must follow the rules in the kitchen department and report any issue to the head sushi chef. They need to be able to run the service and make the basic dishes and sushi. The sushi prep must have Nobu knowledge in how to do sushi in the Nobu way (6 steps) and cook the rice. The sushi prep needs to be able to make sashimi and maki, showcasing sushi basic knife skills and understanding of classic Nobu presentation. Cut and prepare different types of fish and vegetables.

Responsibilities

1. When the shift starts check MEP (mise en place) for the service and open the section.
2. Organize and check the quality of the deliveries and follow FIFO (first in first out).
3. Prepare MEP, if needed, making sure the quantities and the methods in the recipe book are followed and prepare the portions according to the prep list filled by the senior chefs.
4. Cook the sushi rice following the Nobu standards.
5. Making MEP that are related to up and coming events according to the prep list.
6. Checking all labels and dates for any expired items. Checking all the produce is fresh and in good condition and that quantities are correct on invoice of goods and match the order list from the night before. Any discrepancies should be reported to a senior chef.
7. During the shift, any items in dry store / cold room / freezer with quantities below PAR level must be reported to the senior chefs to be re-ordered.
8. Fill the Count Stock List for everything, including items such as Ice Creams, Sorbets Freezers MEP, General MEP.
9. If something is expired or is not usable, inform the senior chef.
10. To ensure that all the items are ready for the service, fresh and with the highest quality possible.
11. At the end of shift the sushi prep are responsible to clean all the working areas, making sure all the food has been stored safely, labeled and following the Food and Hygiene regulations.
12. Any communication or relevant information that may be helpful for the chefs working on the next shift should be communicated by various communication methods (written message / phone call).

What can we offer you?

• Continuous opportunities for training and growth within the company. Create your career plan with us at Nobu Hospitality.
• Permanent Contract.
• If you join Nobu, you will work in a dynamic and collaborative environment. Being part of our team means being part of a big FAMILY, where working with passion and kokoro are our core values.
• At Nobu Hotel Barcelona, the well-being of our employees is a priority. Enjoy free yoga classes, gym discounts and maintain a mindful and balanced diet with the best buffet-style staff dining room in Barcelona.