Faena Hotels and Residences LLC
THE FAENA CULTURE
The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world's finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.
JOB OVERVIEW
Responsible for preparing side and sushi items for our guests in accordance with Faena's portioning, recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment.
DUTIES AND RESPONSIBILITIES:
The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world's finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.
JOB OVERVIEW
Responsible for preparing side and sushi items for our guests in accordance with Faena's portioning, recipe and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar and equipment.
DUTIES AND RESPONSIBILITIES:
- Expertly cutting, slicing, and filleting different types of fish.
- Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Sous Chef when quality is sub-standard.
- Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
- Regularly taking inventory of food supplies and other products.
- Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use and the end of end of shift according to CDC guidelines.
- Communicating with wait staff to ensure that special requests and food allergy considerations are met.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and strictly abide by State sanitation/Health regulations and Resort requirements.
- Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Ensure that assigned staff have reported to work; document any late or absent employees.
- Coordinate breaks for assigned staff.
- Prepare and assign production and prep work for Line Cooks to complete; review priorities.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Ensure that opening shift completes start up of Kitchen line and designated prep work.
- Complete opening and closing duties.
- Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift. Check Point of Sale printers on the line; ensure they are in working order and there is enough paper available for the shift.
- Prepare all menu items following recipes and yield guides.
- Inform the Sous Chef of any shortages before the item runs out.
- Assist Line Cooks wherever required to ensure optimum service to guest & residents.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
- Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
- Maintain production charts.
- Maintain proper storage procedures as specified by Health Department and Resort requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the potwash station.
- Direct and assist Stewards in order to make clean-up a more efficient process.
- Review status of work and follow-up actions required with the Sous Chef before leaving.
- Maintain positive relations with guests at all times.
- Prepare and serve sushi and all crudo items over the counter
- Ensure all food preparation process and hygiene levels are according to strictest SOP of food safety and requirements.
- Monitor quality of supplies and restocking of ingredients
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
- Culinary arts education and training (preferred)
- Proven experience as Sushi Cook in fine dining setting
- Food Knowledge, Preparation, Production and Safety: Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used. Must be able to clearly explain how food is prepared, cooked, and served to guests. Knowledge of industry standards on food storage and handling techniques is highly desirable. Knowledge of Fish fabrication / butchering
- Where applicable, holds a state and/or local food handlers card.
- Advanced knife skills.