Chef de Partie (japanese cuisine)

Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the management when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment in order to prevent food contamination.
Coordinating with wait staff to ensure an efficient flow of orders
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Food service permit or valid health/food handler card as required by local government agency.
Problem solving and training abilities.
Diploma or Vocational Certificate in Culinary Skills or related field.
2 years experience as a cook or an equivalent combination of education and experience.