Sushi Commis

Job Overview: The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize orders according to preferences and food allergy considerations. You should ensure that all ingredients used in dishes are of the highest quality and should work well under pressure and maintain restaurant standards during busy periods. Key Responsibilities To check all prepared sushi mis en place and food stocks and replenish as and when required, inform senior management of any shortages. To assist in the smooth running of a shift and assist the Head/Sous chef in any area of the kitchen and assist in the preparation of all sushi mis en place – ensuring all necessary work is completed prior to the commencement of service. To confirm with duty Sous Chef any special requirements, outstanding orders or work tasks required from your station. To assist in the smooth and efficient service of food from the section by working and liaising with all other sections of the kitchen and at all times. To control wastage by maintaining correct stock levels and rotation from dry stores and refrigeration and avoid over producing mis en place food. To ensure that the agreed standards of food preparation and presentation are always adhered to and that all food items on your section are labelled & in date. To make yourself aware of all menu changes, specialties, function menus and changes in standards prior to the commencement of service. To report any problem relating to the smooth operating of or staff within the section or non-cooperation from another section of the kitchen, immediately to the Sous Chef or Head Chef. To assist other sections of the kitchen in the production of food or clearing down of the section as and when required due to the workload. Ask the permission of the Head Chef or duty Sous Chef for any breaks and to remain on duty until the following shift takes over or until you are discharged from duty by your shift supervisor or duty Sous Chef. To report all accidents and any defects of kitchen equipment to the Head chef or duty Sous Chef.