The Asian Cuisine / Sushi Chef is responsible for preparing, presenting, and maintaining the highest quality of Asian-inspired cuisine, with a strong emphasis on sushi and related dishes. This role ensures consistency, creativity, and excellence in line with Hazendal’s culinary philosophy and guest experience standards.
As a Chef de Partie, this individual will manage a section of the kitchen, maintain mise en place, mentor junior staff, and collaborate with the kitchen brigade to deliver a seamless dining experience that reflects Hazendal’s commitment to innovation and excellence.
Shift Structure:
Dependent on operational requirements, including weekends, evenings, and events.
Direct report: Culinary Director, Head Chef
Department: Culinary
The Employee’s responsibilities shall include, among other things, the following:
CULINARY EXCELLENCE
- Prepare high-quality sushi (nigiri, sashimi, maki, temaki) and other Asian-inspired dishes according to recipe standards.
- Maintain consistency in taste, texture, and presentation across all dishes.
- Monitor stock levels for sushi and Asian cuisine ingredients, ensuring freshness and avoiding wastage.
- Ensure mise en place is ready for service, maintaining a clean and organized workstation at all times.
- Collaborate with the Head Chef on menu development, seasonal specials, and new Asian-inspired concepts.
OPERATIONAL EFFICIENCY
- Adhere to portion control, minimizing food waste while optimizing yield.
- Ensure compliance with HACCP standards and food safety regulations at all times.
- Assist in inventory management, ordering, and receiving of Asian cuisine and sushi-related products.
- Maintain all tools (e.g., sushi knives) in excellent working condition.
TEAMWORK AND TRAINING
- Supervise and guide Commis Chefs and Kitchen Assistants within the Asian cuisine section.
- Participate in daily kitchen briefings and coordinate effectively with service teams.
- Support the wider culinary team during peak service periods and special events.
GUEST EXPERIENCE AND PRESENTATION
- Ensure that all dishes leaving the kitchen meet visual presentation standards.
- Engage with guests when required (e.g., at sushi bars, chef tables, or events), representing the kitchen with professionalism.
PREREQUISITES & ATTRIBUTES
- Strong knowledge of sushi preparation techniques and Asian cuisine cooking methods.
- Excellent knife skills and attention to detail.
- Ability to work under pressure in a fast-paced kitchen environment.
- Creativity and willingness to innovate with new flavours and plating techniques.
- High level of personal hygiene and immaculate grooming standards.
EXPERIENCE & QUALIFICATIONS
- Minimum 2-3 years’ experience in sushi preparation and Asian cuisine within a luxury restaurant or hotel environment.
- Culinary diploma or equivalent professional training preferred.
- HACCP certification or proven understanding of food safety principles.
- Ability to communicate effectively in English (additional languages advantageous).