Job Summary:
We are looking for an experienced Sous Chef specializing in Sushi to join our dynamic team at Atlantis, The Palm. The Sous Chef will support the Chef de Cuisine in overseeing the kitchen operations, ensuring the highest standards of food quality, hygiene, and guest satisfaction. This role requires a blend of creativity, leadership, and strong organizational skills to manage a busy sushi kitchen.

Responsibilities:

• Assist the Chef de Cuisine in managing the day-to-day operations of the sushi kitchen.
• Supervise and lead kitchen staff, ensuring compliance with set service standards and procedures.
• Oversee food preparation, presentation, and portion control to ensure high-quality sushi dishes.
• Ensure proper hygiene and sanitation practices are followed at all times.
• Maintain inventory, ordering supplies, and managing stock levels to ensure sufficient ingredients are available.
• Develop new sushi menu items and improve existing dishes to enhance guest dining experiences.
• Train and mentor junior chefs to maintain consistent food quality and kitchen performance.
• Coordinate with other departments to ensure seamless kitchen operations.
• Ensure compliance with health and safety regulations, including regular kitchen cleanliness audits.
• Address guest feedback and implement corrective actions where necessary.

Requirements:

• Minimum of 5 years' experience in a 5-star international hotel or luxury restaurant, with at least 2 years in a Sous Chef role.
• Strong background in sushi preparation and Japanese cuisine.
• Excellent leadership and communication skills, with the ability to manage and motivate a diverse team.
• Thorough knowledge of kitchen hygiene standards and food safety regulations.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.
• Strong organizational and time-management skills.

Level of Education:
Diploma in Culinary Arts or Catering.

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

Experience in Months:
Minimum 60 months (5 years) in the culinary field, with at least 24 months in a similar leadership position.