Sushi Chef De Partie

About the role

We are looking for a skilled Sushi Chef De Partie to join our kitchen team and deliver five‑star Japanese cuisine. The successful candidate will prepare, portion and present sushi, sashimi, maki rolls and other specialty dishes while upholding the highest standards of quality, hygiene and guest experience.

Key responsibilities

• Follow Divan standards, SOPs and HACCP guidelines at all times.
• Maintain personal hygiene and wear a clean, professional kitchen uniform.
• Prepare, portion and present sushi, sashimi, nigiri, maki rolls and other Japanese dishes to five‑star standards.
• Ensure consistency in taste, portion size, freshness and presentation.
• Handle raw fish and seafood safely, adhering to strict food‑safety protocols.
• Assist in menu development, seasonal offerings and special promotions.
• Control food costs by monitoring production, minimizing waste and following standardized recipes.
• Perform daily and weekly stock checks, manage FIFO rotation and label storage.
• Maintain cleanliness and organization of sushi stations, kitchen areas and equipment.
• Train, supervise and motivate kitchen team members, identifying training needs.
• Coordinate with F&B teams to ensure smooth service during regular operations and events.
• Handle guest feedback related to food quality professionally.
• Support banquet, buffet and special‑event food preparation.
• Report defective equipment to the Executive or Sous Chef.

Required profile

• Diploma or professional certification in Culinary Arts, Japanese Cuisine or a related field.
• Minimum 3 years of experience as a Sushi Chef or Sushi Chef De Partie in a five‑star hotel, luxury restaurant or high‑end Japanese dining establishment.
• Strong knowledge of sushi preparation, sashimi cutting techniques and Japanese ingredients.
• Proven ability to work under pressure in a fast‑paced kitchen environment.

Required skills

• Sushi preparation
• Sashimi cutting techniques
• Japanese cuisine expertise
• Raw fish handling
• Food safety and HACCP compliance
• FIFO inventory management
• Menu development