مساعد رئيس قسم الطهي للمطبخ البارد والسوشي

Job Qualifications

• Diploma or professional qualification in Culinary Arts or Kitchen Production is preferred.
• Minimum of 2 years of relevant culinary experience in Cold Kitchen and Sushi preparation, preferably within a luxury hotel or high-quality restaurant.
• Good knowledge of cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
• Practical experience in preparing sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold dishes.
• Good knowledge of seafood handling, food hygiene, HACCP, allergen management, temperature control, and occupational health and safety standards.
• Strong attention to quality, freshness, consistency, portion control, and presentation.
• Good communication, teamwork, organizational, and time-management skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.

Key Areas of Responsibility

1. Operational

• Assist the Chef de Partie in managing the daily operations of the Cold Kitchen and Sushi section.
• Prepare daily mise-en-place and food production according to approved recipes, menus, and presentation standards.
• Prepare cold kitchen items, including salads, appetizers, canapés, cold platters, dressings, sauces, and garnishes.
• Prepare sushi items, including sushi rice, maki, nigiri, sashimi, rolls, and other Japanese cold preparations.
• Ensure all dishes meet the required standards for taste, freshness, quality, portion size, and presentation.
• Follow the instructions of the Chef de Partie and Culinary leaders to complete daily production requirements.
• Support buffet preparation, special events, VIP requests, and other operational requirements.
• Check the quality and freshness of ingredients before use.
• Monitor stock levels, expiry dates, labelling, storage conditions, and stock rotation.
• Minimize food waste, spoilage, and overproduction through proper planning and portion control.
• Maintain kitchen equipment, utensils, tools, and work areas in good condition.
• Support other Culinary sections when required.

2. Food Safety, Hygiene & Quality

• Maintain the highest standards of food safety, hygiene, sanitation, and workplace safety.
• Comply with hotel procedures, HACCP requirements, and applicable food safety regulations.
• Ensure all food products are properly handled, stored, labelled, dated, and rotated according to the First-In, First-Out (FIFO) method.
• Maintain strict temperature control and safe handling procedures for raw seafood and ready-to-eat products.
• Prevent cross-contamination and follow all allergen-management procedures.
• Ensure all work areas, equipment, knives, utensils, and storage areas are clean and sanitized.
• Complete all required temperature logs, cleaning schedules, and food safety records accurately.
• Report any food safety, quality, equipment, or operational concerns immediately.

3. Guest & Internal Service

• Support the delivery of exceptional guest experiences through high-quality, fresh, and visually appealing food.
• Ensure guest preferences, dietary requirements, allergies, and special requests are followed accurately.
• Maintain positive and professional relationships with guests, Chedians, and other departments.
• Respond promptly and professionally to operational requests and feedback.

4. Cost Control

• Support food-cost control through recipe compliance, accurate portioning, and responsible use of ingredients.
• Minimize waste, spoilage, and unnecessary consumption.
• Monitor stock levels and support accurate requisitioning.
• Participate in inventory and stock-count activities as required.
• Use equipment, utilities, and operational supplies responsibly.

5. Teamwork & Development

• Work closely with the Chef de Partie and other Culinary Chedians to ensure smooth operations.
• Support and guide Commis Chefs, trainees, and interns assigned to the section.
• Assist with training related to recipes, preparation techniques, presentation, hygiene, and food safety.
• Promote teamwork, effective communication, creativity, and continuous improvement.
• Participate in departmental briefings, meetings, training sessions, and cross-training activities.
• Support and demonstrate GHM’s values and contribute positively to the hotel’s culture.

6. Other Duties

• Maintain high standards of personal hygiene, grooming, and professional conduct.
• Comply with the Employee Handbook, hotel policies, departmental procedures, and GHM standards.
• Follow all fire, health, safety, hygiene, security, and emergency procedures.
• Remain flexible and respond positively to changes in operational requirements.
• Carry out any other reasonable duties assigned by the Chef de Partie, Sous Chef, Chef de Cuisine, Executive Sous Chef, Executive Chef, or Hotel Management.