Sushi Chef

About the role

C Mauritius is looking for a Sushi Chef. The role provides functional direction to the kitchen operation and supervises kitchen staff, facilities and costs so that the Food and Beverage department achieves maximum profit. The holder may also be asked to perform other related duties at management's request.

Key responsibilities

• Supervise kitchen employees, facilities and costs; establish the staff rota.
• Monitor quality of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.
• Produce, prepare and present all food items to the highest standard.
• Maintain good employee relations and conduct formal and on-the-job training sessions.
• Complete market lists and check perishables received against quality and quantity standards.
• Update "A La Carte" and menus on the Executive Chef's request and assist with banquets when required.
• Inspect kitchen areas, cold rooms and equipment, and ensure compliance with safety and security rules, fire safety and evacuation procedures.
• Report any safety or hygiene concerns immediately and promote energy efficiency and environmentally friendly actions.
• Keep up to date with training requirements and maintain high personal hygiene standards.

Required profile

• Sushi Chef qualification or equivalent.
• National Certificate Level 3.
• A minimum of 5 years' experience in the hospitality industry in a similar position.
• Fluent in English and French, spoken and written.