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Hospitality Recruitment Agency South Africa

We are looking for 5* SUSHI Chef de Parties and Demi CDPs for an international cruise ship brand.

Excellent Salaries

Contracts: 6 months on / 2 months off – RENEWABLE

Interview days in South Africa – If you are shortlisted by us, you will need to attended an INVITE ONLY Recruitment Day in one of the following cities:

Cape Town: 29th & 30th June

Durban: 4th July

Johannesburg: 6th and 7th July

Standard Role Summary:

The Japanese Chef must be able to create a high level of Sushi and Sashimi Including the essential cooking and
seasoning of rice and the Preparation of raw fish as well as traditional Japanese cuisine.

Be a master at rolling and have a vast knowledge of classical and fusion Contemporary style modern
Sushi/Japanese cuisine offered in Today’s influential Culinary Market.
Must be Knowledgeable on a variety of popular Hot Japanese Dishes, Teppanyaki, Bento Box Preparation,
Tempura, Katsu and Noodle Dishes which is also part of our Live Station Buffet offerings .
Knowledgeable on the correct preparation and storage of raw fish and shellfish.
Must be able to create signature dishes and innovate and combine different ingredients to create new ideas and
tastes using micro garnishing and decorative styles for our guests on board
Must be able to maintain and control a continuous operational Sushi Section ensuring consistency and live
preparation replenishment throughout the Lunch and Dinner Operational Hours adding a constant interaction and
relationship with the Guests on board.

Primary Responsibility of the Role:
Work effectively as part of the Chef de Partie team, supervising and directing a dedicated Japanese food
production team. Support the development of staff within own area. Ensure staff are competent to undertake
their roles by identifying training needs and coaching and mentoring junior team members.
Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high
standards.

Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily
working processes of the team, keeping them informed of any shortages or discrepancies in products or
ingredients.

Ensure food products provided are within budget and in line with the corporate menu cycle, keeping
wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley
operations policies and procedures.

Complete regular checks including the collection of food samples and update
logs accordingly.

Ensure the section is operated and maintained in a sanitised and clean state at all times,
undertaking regular inspections.

Ensure all equipment is maintained and used correctly by staff, following standard
operating procedures and report any repairs required promptly.

Work closely with the team implementing any new ways of working identified and contribute to a successful
centralised production department, maintaining a dedicated food budget. Ensure compliance with the Corporate
Menu Cycle (CMC)/SOP’s for allocated dining outlets and ensure scaled recipes are used for all preparation and
production of food products.
Attend and undertake Open Galley events such as cooking demonstrations

To apply please email [email protected] or click on the apply for job button below.

If you have not received feedback within 7 working days please consider your application for this position  unsuccessful, Have a look at more of our available jobs in the Hospitality and Catering industry

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