Sushi Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sushi Chef

PULLMAN

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

Scope of Position:

The Sushi chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Specific duties, responsibilities & Key performance areas

Responsibilities:

Ensuring Culinary Standards and Responsibilities are met

• Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Informs purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and associates as necessary.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Demonstrate appropriate behaviours.
• Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Provides services that are above and beyond for customer satisfaction and retention.
• Sets a positive example for guest relations.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Assists in development of specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
• Trains associates in safety procedures.

• Matric and4 years' experience in the culinary, food and beverage, or related professional area; or

• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years' experience in the culinary, food and beverage, or related professional area.