Sushi Chef de Partie Byakko - Six Senses Crans Montana

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.

Qualification
To execute the position of Sushi Chef de Partie Byakko, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
* High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
* Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
* Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
* Technical skills include MS Office - Word, Excel, PowerPoint and Outlook.
* Able to thrive in multi cultural teams and has strong leadership skills.
* Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.
* Experience working in cold, hot, pasta and grill sections of the kitchen.
* European or Swiss passport

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.

Qualification
To execute the position of Sushi Chef de Partie Byakko, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
* High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
* Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
* Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
* Technical skills include MS Office - Word, Excel, PowerPoint and Outlook.
* Able to thrive in multi cultural teams and has strong leadership skills.
* Specialized in fast paced A la carte operations and has sound knowledge of mediterranean cuisine.
* Experience working in cold, hot, pasta and grill sections of the kitchen.
* European or Swiss passport