Chef De Partie (Sushi Chef)

Dettagli

Descrizione

Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport.
The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers.
Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean. The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience.
- Develop and introduce Japanese menu offerings in collaboration with the Sous Chef, with a strong focus on sushi, sashimi and maki selections for à la carte service, tasting menus, buffet and theme-night concepts, private dining, weddings, VIP experiences, and special resort events, ensuring alignment with brand standards, food cost targets, and operational consistency.
- Demonstrate advanced practical knowledge of sushi and sashimi preparation, including nigiri, maki, uramaki, hosomaki, futomaki and temaki, as well as fish and seafood filleting, trimming, portioning and precision slicing. Maintain excellent knowledge of sushi rice preparation and seasoning, nori handling, garnishes, sauces, accompaniments, knife techniques, portion control, product freshness, and contemporary Japanese presentation styles.
- Support the Japanese restaurant operation with primary responsibility for the sushi section, including à la carte service, sushi and sashimi counters, buffet sushi displays, themed dinners, villa dining, private dining experiences, weddings, banquets, VIP functions, and high-profile special events, maintaining the same luxury standard across all outlets and occasions.
- Maintain strict control over the receiving, storage, cold-chain management, thawing, preparation, and service of raw seafood and other high-risk ingredients in accordance with HACCP standards, food-safety regulations, allergen-control procedures, and resort operating standards.
- Plan production schedules, requisitions, and stock utilization with consideration for island-resort supply lead times, product availability, and operational demands. Proactively communicate shortages and coordinate approved substitutions with the Sous Chef while safeguarding quality, authenticity, guest satisfaction, and cost-control objectives.
- Deliver exceptional dining experiences for an international luxury-resort clientele by accommodating dietary restrictions, allergies, cultural preferences, customized requests, and VIP requirements while maintaining recipe integrity and presentation standards.
- Coordinate effectively with Stewarding, Purchasing, Receiving, Stores, Food & Beverage Service, and other culinary outlets to ensure seamless operations, efficient product handling, timely mise en place, and successful execution of special events and peak occupancy periods.
- Demonstrate resilience, adaptability, and sound decision-making during high-volume service periods, responding efficiently to changing operational demands while maintaining composure, productivity, and attention to detail.
- Support the achievement of departmental objectives through organized planning, effective execution, teamwork, continuous improvement initiatives, and commitment to culinary excellence.