Chef de Partie – Hot Kitchen & Sushi

JOB DESCRIPTION: CHEF DE PARTIE – HOT KITCHEN & SUSHI

Position: Chef de Partie – Hot Kitchen & Sushi
Department: Hot Kitchen & Sushi
Cuisine: Japanese, Peruvian & Nikkei Fusion
Reports to: Executive Chef / Head Chef / Sous Chef

1. JOB SUMMARY

The Chef de Partie – Hot Kitchen & Sushi is responsible for managing and operating the assigned kitchen section, ensuring the preparation, cooking, and presentation of hot dishes and Japanese, Peruvian, and Nikkei fusion cuisine according to the restaurant's standards.

The role requires strong culinary and technical skills, leadership abilities, effective station management, and a commitment to maintaining the highest standards of food quality, consistency, presentation, hygiene, and food safety.

The Chef de Partie is also responsible for organizing daily mise en place, supervising assigned kitchen staff when required, coordinating with other kitchen sections, and ensuring smooth and efficient service under the direction of the Executive Chef or Sous Chef.

A. HOT KITCHEN OPERATIONS

• Prepare, cook, and present hot dishes according to the restaurant's menu and standardized recipes.
• Execute Japanese hot dishes, including tempura, teriyaki preparations, grilled seafood, hot appetizers, and other menu items as required.
• Prepare and cook Peruvian hot dishes using appropriate ingredients, cooking methods, and traditional flavor profiles.
• Execute Nikkei fusion dishes that combine Japanese cooking techniques with Peruvian ingredients and flavors.
• Apply appropriate cooking techniques, including grilling, frying, sautéing, searing, and steaming.
• Ensure correct cooking temperatures, seasoning, texture, portion sizes, and presentation.
• Maintain consistency in flavor, quality, and presentation during all service periods.
• Follow the Executive Chef's instructions and adhere to approved recipes and plating standards.
• Ensure all hot dishes are prepared and served within the required time while maintaining quality.

B. SUSHI AND JAPANESE CUISINE

• Prepare sushi items and related components as required by the restaurant's menu and kitchen operations.
• Demonstrate good knowledge of Japanese culinary techniques and ingredient preparation.
• Prepare and handle seafood, fish, sushi fillings, toppings, garnishes, and sauces according to established standards.
• Prepare hot sushi-related dishes, including tempura rolls, baked sushi, hot rolls, and other menu-specific preparations where applicable.
• Support the sushi section with preparation and service when required.
• Maintain proper handling and storage procedures for raw fish, seafood, and ready-to-eat sushi ingredients.
• Ensure that Japanese sauces, marinades, and seasonings are prepared according to standardized recipes.
• Maintain consistency in portion control, cooking techniques, flavor, and presentation.
• Coordinate with the sushi and cold kitchen teams to ensure smooth service and consistent food quality.

C. PERUVIAN AND NIKKEI FUSION CUISINE

• Prepare and cook Peruvian and Nikkei dishes according to the restaurant's menu specifications.
• Apply Japanese cooking techniques to Peruvian ingredients and flavor combinations.
• Work confidently with key Peruvian ingredients, including Ají peppers, lime, coriander, Peruvian chili pastes, and other ingredients used in the menu.
• Prepare sauces, marinades, seasonings, and accompaniments according to established recipes.
• Maintain the appropriate balance of acidity, spice, umami, seasoning, and texture in Nikkei dishes.
• Execute fusion dishes using the correct cooking methods and plating techniques.
• Contribute ideas for new dishes, seasonal specials, and menu improvements when requested by the Executive Chef.
• Follow standardized recipes while maintaining consistency and quality across all preparations.

D. SECTION MANAGEMENT AND LEADERSHIP

• Take responsibility for the assigned hot kitchen section and ensure that it is fully prepared before service.
• Organize and supervise daily mise en place according to expected business levels and service requirements.
• Ensure that all ingredients, sauces, garnishes, equipment, and cooking utensils are available and ready for operation.
• Guide and support Commis Chefs and other assigned kitchen staff when required.
• Delegate preparation tasks appropriately and monitor the quality of completed work.
• Ensure that all team members follow the restaurant's recipes, hygiene standards, and operational procedures.
• Coordinate with the Sous Chef, Executive Chef, and other kitchen sections to maintain efficient service.
• Monitor section performance and report operational issues, equipment problems, or staffing requirements to the Head Chef.
• Maintain discipline, organization, teamwork, and professionalism throughout the shift.

E. FOOD SAFETY AND QUALITY CONTROL

• Inspect the freshness and quality of fish, seafood, meat, poultry, vegetables, and all other ingredients before use.
• Follow established food safety procedures for handling, preparing, cooking, cooling, storing, and serving food.
• Ensure proper temperature control for refrigerated, frozen, hot-held, and cooked products.
• Prevent cross-contamination between raw ingredients, cooked food, and ready-to-eat products.
• Follow FIFO (First In, First Out) stock rotation procedures and monitor product expiry dates.
• Ensure that raw fish intended for raw consumption is handled according to approved food safety procedures, including applicable parasite-control and freezing requirements.
• Verify that food is cooked to the required internal temperatures and handled safely during service.
• Maintain personal hygiene and ensure that all equipment, utensils, and workstations are properly cleaned and sanitized.
• Monitor food quality, taste, texture, temperature, and presentation before dishes leave the section.
• Report any food safety concerns, spoiled ingredients, or quality issues to the Executive Chef or Sous Chef immediately.

F. KITCHEN OPERATIONS AND COST CONTROL

• Prepare and organize the assigned section before the beginning of each service period.
• Ensure that mise en place quantities are appropriate for forecasted business levels.
• Follow standardized recipes, portion controls, and plating specifications.
• Monitor ingredient usage and minimize food waste through proper preparation, storage, and stock rotation.
• Monitor stock levels and communicate shortages or replenishment requirements to the Head Chef.
• Assist with receiving, checking, labeling, and storing deliveries when required.
• Maintain accurate preparation levels and ensure proper storage of unused ingredients.
• Use kitchen equipment correctly and report maintenance requirements promptly.
• Ensure that the workstation remains clean, organized, and fully operational throughout the shift.
• Complete opening, closing, cleaning, and handover procedures according to the restaurant's standard operating procedures.

G. SERVICE EXECUTION AND TEAMWORK

• Execute orders accurately, efficiently, and consistently during busy service periods.
• Prioritize orders and manage cooking times to ensure that dishes are completed and served together when required.
• Communicate clearly with the pass, Sous Chef, Executive Chef, and other kitchen sections.
• Maintain composure and professionalism under pressure.
• Ensure that all dishes meet the restaurant's quality and presentation standards before being sent to service.
• Support other kitchen sections when operationally required.
• Attend briefings, training sessions, and kitchen meetings as instructed.
• Follow instructions from senior chefs and contribute to a positive and professional kitchen environment.

3. QUALIFICATIONS AND EXPERIENCE

• Previous professional experience as a Chef de Partie, Demi Chef de Partie, or in a similar hot kitchen position.
• Good knowledge of Japanese cuisine, hot kitchen techniques, and sushi-related preparations.
• Experience with Japanese hot dishes, including tempura, grilled seafood, teriyaki, and other menu-specific preparations.
• Knowledge of Peruvian cuisine and Nikkei fusion cooking is highly preferred.
• Strong culinary skills and the ability to execute dishes according to standardized recipes.
• Good understanding of seafood, meat, poultry, vegetables, sauces, and ingredient preparation.
• Knowledge of food safety, hygiene, sanitation, and temperature-control procedures.
• Ability to organize and manage an assigned kitchen section independently.
• Ability to guide junior kitchen staff and work effectively within a professional kitchen team.
• Strong time-management, communication, and organizational skills.
• Ability to work under pressure while maintaining consistent food quality and service standards.
• Strong attention to detail, portion control, presentation, and food cost awareness.
• Willingness to follow the Executive Chef's instructions and the restaurant's standard operating procedures.

4. EXPECTED OUTCOME

To ensure the efficient operation of the assigned hot kitchen and sushi-related section by delivering high-quality Japanese, Peruvian, and Nikkei fusion dishes that meet the restaurant's standards for flavor, cooking technique, presentation, consistency, and service efficiency.

The Chef de Partie is expected to maintain excellent food safety and hygiene standards, manage mise en place and stock effectively, minimize food waste, support and guide junior team members, and contribute to a professional kitchen environment while consistently delivering an exceptional dining experience.