SBN - Sushi Demi Chef De Partie - Singa

Key Responsibilities

1. Takes care of daily food preparation and duties assigned by the supervisors to meet the standard and the quality set by the company.
2. Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks.
3. Coordinate daily tasks with the immediate supervisor.
4. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that public health standards are met.
5. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
6. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
7. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
8. Full awareness of all menu items, their recipes, methods of production and presentation standards.
9. Follows good preservation standards for the proper handling of all food products at the right temperature.
10. Operate and maintain all department equipment and reporting of malfunctioning.
11. Ensure effective communication between staff by maintaining a secure and friendly working environment.
12. Establishing and maintaining effective inter-departmental working relationships.
13. Personally responsible for hygiene, safety and correct use of equipment and utensils.

Skills, Knowledge & Expertise

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Benefits

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination