Omakase Chef

Responsibilities
Main mission:
· Responsible for the day to day management of the sushi department and producing the highest standard of OmakaseSlices ingredients into perfect strips.
· Responsible for the creative development and standards of food, including product development and menu creation.
Key duties:
· Ensure that a consistent standard of food production and service is maintained at all times..
· Ensure standards of food hygiene, health and safety are monitored.
· Ensure that communication and training is done to ensure food standards.
· Ensure all food cost controls are operating effectively.
· Take responsibility for the stock control of all food items on monthly basis
· Place daily / weekly orders with suppliers.
· Make recipes and maintain up-dated and accurate costing of all dishes prepared and sold to obtain maximum profit.
· Engage in skill training for cooks