Sushi Chef

)BOH Policy & Procedures

Complies with standard recipe portion sizes and cooking methods to produce high quality Sumo menu items.

2)HSSE & Quality Control Adherence

Carry out work under the guidance of food safety requirements as well as reporting to the lead sushi chef and faulty equipment, pest infestation and other existing work hazards.

3)Cleanliness & Hygiene

Maintains a clean and sanitary work station and good personal hygiene at all times.

4)Food Prep Production Support

Assists in food prep assignments during off-peak periods as needed and prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking and preparation.

5)Product Back Up - BOH

Stock and maintain sufficient levels of food products at the sushi station to assure a smooth service period. This would include pre-cooked items, pre-cut vegetables or pre-portioned ingredients to ensure efficiency during peak periods.

6)Support & Assistance

Performs other related duties as assigned by the Lead Sushi or manager-on-duty.