Sushi Chef De Partie (Fixed-Term) – SBI

About the role

The Sushi Chef De Partie will lead the sushi station in the galley, delivering high‑quality dishes for guests and crew while supervising demi chefs. This role requires a proactive approach to problem‑solving and a strong focus on guest satisfaction.

Key responsibilities

• Direct, supervise and assist demi chefs in preparing sushi and related dishes according to company menus and recipes.
• Ensure quality, quantity, presentation and FIFO compliance for all items produced at the station.
• Coach and evaluate the performance, appearance and conduct of team members, reporting any issues to the Executive Sous Chef.
• Monitor actual working hours, report schedule discrepancies and manage staff attendance.
• Verify receipt, storage and proper use of inventory, maintaining FIFO standards.
• Prepare daily mise en place lists and requisitions for the Executive Chef.
• Execute special orders and dietary requirements accurately.
• Maintain a clean, sanitary work environment and report equipment malfunctions promptly.

Required profile

• Proactive mindset with the ability to resolve challenges quickly.
• Strong guest‑oriented attitude and commitment to high service standards.
• Leadership skills to motivate, coach and develop junior team members.
• Attention to detail in food preparation, presentation and inventory control.

Required skills

• Food preparation – sushi and related cuisine.
• Kitchen sanitation and hygiene practices.
• FIFO inventory management.