Job Summary:
We are seeking a passionate and skilled Sous Chef, Sushi, to join our dynamic culinary team at Atlantis, The Palm. You will assist the Chef de Cuisine in leading and managing all kitchen operations to uphold our high standards of service and culinary excellence, ensuring guests have extraordinary experiences.

Responsibilities:

• Assist the Chef de Cuisine in planning, organizing, and overseeing daily kitchen operations.
• Supervise and train kitchen staff, promoting teamwork and high performance.
• Ensure compliance with health and safety regulations and maintain proper hygiene and sanitation standards.
• Manage inventory and stock levels, ordering supplies as necessary.
• Create and innovate sushi menu items that align with our culinary vision.
• Monitor food presentation and quality, ensuring consistency and excellence.
• Coordinate with other departments to ensure seamless service.
• Develop and implement training programs for staff on sushi preparation techniques and presentation.
• Address and resolve any kitchen issues promptly, fostering a positive work environment.
• Participate in menu design and seasonal updates based on market trends.
• Maintain kitchen equipment and ensure proper usage and care.

Requirements:

• Diploma in Culinary Arts or a related field.
• Minimum of 5 years of experience in a high-volume kitchen, with at least 2 years in a supervisory role, preferably in a 5-star hotel or restaurant.
• Proven experience in sushi preparation and knowledge of Japanese cuisine.
• Strong leadership and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Excellent organizational and multitasking abilities.
• Creative flair with a passion for culinary arts and guest satisfaction.
• Familiarity with kitchen management software and inventory systems is a plus.
• Certification in food safety and hygiene practices.

Level of Education:
Diploma in Culinary Arts or related field.

Work Hours:
Full-time; flexible hours including evenings, weekends, and holidays as required.

Experience in Months:
60+ months (5 years) in a high-volume culinary environment.