Sushi Chef
1 week ago
J
**ob Accountability Area
O**
**bjectives
1**
**B**
OH Policy & Procedures C
omplies with standard recipe portion sizes and cooking methods to produce high quality Sumo menu items. 2
**H**
SSE & Quality Control Adherence C
arry out work under the guidance of food safety requirements as well as reporting to the lead sushi chef and faulty equipment, pest infestation and other existing work hazards. 3
**C**
leanliness & Hygiene M
aintains a clean and sanitary work station and good personal hygiene at all times. 4
**F**
ood Prep Production Support A
ssists in food prep assignments during off-peak periods as needed and prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking and preparation. 5
**P**
roduct Back Up - BOH S
tock and maintain sufficient levels of food products at the sushi station to assure a smooth service period. This would include pre-cooked items, pre-cut vegetables or pre-portioned ingredients to ensure efficiency during peak periods. 6
**S**
upport & Assistance P
