Sushi Chef

BGA Recruitment; Johannesburg; On-site; ZAR 150,000 - 220,000; Full time

Job summary

BGA Recruitment has a vacancy for an experienced Sushi Chef in a prestigious restaurant located in AUCKLAND Park. The ideal candidate will be energetic and passionate, contributing to a service-oriented team.

Key responsibilities include planning the sushi station's daily operations, ensuring food production compliance, supervising hygiene standards, and maintaining safe working conditions for the kitchen staff.

Responsibilities

• Assist with planning and organizing the day-to-day running of the sushi station.
• Ensure compliance with food production schedules.
• Supervise cleanliness and hygiene in the department.
• Maintain safe working conditions for all kitchen staff.
• Conduct exact food stock-takes daily, weekly, and monthly.

Job description

Overview

A vacancy exists for an experienced Sushi Chef for a prestigious restaurant in AUCKLAND Park.

Our client is looking for an energetic and passionate individual who will support our service-orientated team.

Responsibilities

• To assist with planning, organising, directing and controlling the day to day running of the sushi station.
• Compliance with a correct food production schedule
• To be aware of daily updates to the production schedule through checking all function sheets at the beginning of your shift.
• To make suggestions for improvement of the operation within the station.
• To assist with recipe development as required by the Executive Chef.
• Ensure ALL food is produced according to standardised recipes.
• To be responsible for all standard stock items in your department as well as all the equipment, and to ensure that the equipment is used for the purpose for which it was designed.
• To supervise and ensure the cleanliness and hygiene in your department area according to the set standards and health regulations.
• To maintain safe working conditions for all staff in the kitchen.
• To ensure that the proper receiving, storage and rotation of products to comply with the standards and to ensure quality in the kitchen.
• To follow all procedures and guidelines as established by the Restaurant.
• To ensure minimum waste and maximise thorough usage of food through careful ordering, proper and well-organized storage and creative use of leftover food.
• To conduct exact food stock-takes daily, weekly and monthly.
• To ensure a fast and efficient food service to the patrons