Sushi Chef at One&Only Resorts

Job Summary

• The Sushi Chef supports the Chef de Cuisine in the overall leadership, management, and organization of kitchen operations, ensuring all culinary activities are carried out in accordance with the resort's standard operating procedures and the Executive Chef's expectations. The role is responsible for maintaining the highest standards of food quality, consistency, presentation, and service while ensuring efficient kitchen operations. Key responsibilities include overseeing food preparation, ensuring all mise en place is completed before service, maintaining adequate stock levels, controlling food costs, and managing the inventory and maintenance of kitchen equipment and fixed assets. The role also involves conducting regular inspections of food products to ensure freshness and quality, monitoring expiry dates, enforcing cleaning schedules, and maintaining a clean, safe, and hygienic working environment that complies with health, safety, and sanitation standards.
• The role plays a significant leadership function by supervising, training, coaching, and motivating kitchen staff to consistently achieve the resort's service and culinary standards. It is responsible for conducting daily pre-service briefings, promoting effective teamwork and communication, coordinating operations with the Food & Beverage department, and ensuring smooth collaboration across departments. The position actively contributes to staff development by participating in training initiatives and ensuring team members understand and follow resort policies, procedures, and emergency protocols.
• Guest satisfaction is a key focus of the role, requiring regular interaction with guests to gather feedback on food quality and service, communicating this information to the Chef de Cuisine and management, and implementing improvements where necessary. The position also demonstrates comprehensive knowledge of the resort's dining offerings, special functions, and the One&Only brand standards to ensure an exceptional guest experience. Additionally, the role is expected to maintain the highest standards of professionalism, personal grooming, ethical conduct, and legal compliance while supporting operational excellence, protecting resort assets, and contributing to the achievement of the resort's overall business and service objectives.

Skills, Experience & Educational Requirements

• At least 3-4 years of work experience in same position, in 5 star level hotel and resort.
• Minimum of 1- 2 years Diploma in culinary and hotel management.
• Fluent in both written and spoken English
• Ability to work under pressure
• Personable person who is outgoing and friendly with guests
• Be able to work shifts and long hours should the business require it
• Great listening skills