Chef

Responsibilities:

• Expertly prepare seafood dishes according to established recipes and standards
• Filleting and Fish Handling: Proficiently fillet and portion different types of fish and seafood with precision and consistency.
• Ensure that all ingredients used in seafood preparation are fresh, properly stored, and meet the highest quality standards
• Assist in maintaining adequate stock levels of ingredients, tools, and equipment necessary for sushi preparation
• Adhere to all food safety and sanitation guidelines, maintaining a clean and organized work area.
• Collaborate effectively with other kitchen staff to ensure smooth operation and timely service during busy periods.
• Stay updated with industry trends and advancements in seafood preparation techniques, and strives for personal and professional growth.
• Must be available to work any shift including overtime when necessary.
• Regular attendance, punctuality and essential key responsibilities for this job.
• Communicate effectively with others, reports incidents, hazards and problems to leads, supervisors, and/or managers.

Qualifications:

• Minimum of 5 years of experience working as a Seafood Chef in a professional kitchen environment.
• Extensive knowledge and expertise in filleting and preparing various types of fish and seafood, ensuring the highest quality standards required.
• Proficiency in creating a wide range of seafood dishes with exceptional attention to detail.
• Strong knife skills and the ability to handle and prepare ingredients with precision and efficiency.
• Passion for seafood and knowledge of sustainable sourcing.
• Strong leadership skills and the ability to manage a dynamic team.
• Creativity and a keen eye for detail.
• Excellent communication and organizational abilities.