Inspects the quality of fish / seafood, vegetables and other ingredients. Regularly takes inventory of food supplies and equipment. Creates and executes daily galley preparation plan for menu production. Prepares various types of sushi dishes including maki, nigiri and sashimi. Guides team in maintaining a clean work environment. Evaluates and provides training.
Sushi Subject Culinary Expert who knows preparation, mise en place and production techniques but can also communicate main standards to the onboard Culinary Team as well as interact with guests and corporate team members at every level. Proven experience working in an upscale sushi restaurant preferred. At least five years of experience in the galley with at least one year of experience as Sushi Chef d a high production culinary environment. Formal qualification in culinary arts from a recognized culinary training institution. Must possess the ability to supervise and train teammates from different nationalities. Good Command of the English language, both verbal and written.