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.
