Sushi Chef de Partie Byakko - Six Senses Crans Montana

Duties and Responsibilities 
As  Sushi Chef de Partie Byakko, I will assume full responsibility for the efficient operation in the following: 

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served. 
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 
• Follows proper plate presentation and garnish set up for all dishes. 
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.
• Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef. 
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
• Ensures all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. 
• Strictly adhere to LQA standards and guest comments.

Qualification 
To execute the position of  Sushi Chef de Partie Byakko, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Technical skills include MS Office – Word, Excel, PowerPoint and Outlook. 
• Able to thrive in multi cultural teams and has strong leadership skills.
• Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.
• Experience working in cold, hot, pasta and grill sections of the kitchen.
• European or Swiss passport