CHEF DE PARTIE – SUSHI

Job Summary We are looking for a skilled and passionate **Chef de Partie – Sushi** to join our culinary team. The successful candidate will be responsible for preparing high\-quality sushi and Japanese dishes while maintaining excellent standards of food quality, presentation, hygiene, and kitchen safety. Key Responsibilities * Prepare sushi, sashimi, maki, nigiri, rolls, and other Japanese dishes according to established recipes and presentation standards. * Handle and prepare fresh fish, seafood, rice, vegetables, and other sushi ingredients safely and professionally. * Ensure consistent food quality, portion control, taste, and presentation. * Maintain proper storage and temperature control of raw materials and prepared food. * Follow FIFO/FEFO procedures and minimize food waste. * Maintain high standards of personal hygiene, food safety, and kitchen cleanliness. * Ensure all equipment, knives, utensils, and workstations are properly cleaned and sanitized. * Monitor stock levels and inform the Sous Chef or Chef of required ingredients and supplies. * Assist with daily preparation, mise en place, service, and closing duties. * Work efficiently during busy service periods while maintaining quality and accuracy. * Follow company recipes, Standard Operating Procedures (SOPs), and food safety requirements. * Support and guide Commis Chefs and junior kitchen staff when required. * Report any quality, equipment, hygiene, or food safety issues to the Chef/Sous Chef immediately. * Perform other kitchen duties as assigned by the Executive Chef or management. Requirements * Minimum **2–3 years of experience** as a Chef de Partie or Sushi Chef in a high\-volume restaurant, hotel, or Japanese cuisine establishment. * Strong knowledge of sushi preparation and Japanese culinary techniques. * Good knowledge of seafood and raw fish handling. * Knowledge of food safety and hygiene standards. * Ability to work under pressure in a fast\-paced kitchen environment. * Strong attention to detail and presentation. * Good teamwork and communication skills. * Physically fit and able to work flexible shifts, weekends, and holidays. * Culinary qualification or relevant professional training is an advantage. Key Skills * Sushi \& Sashimi Preparation * Japanese Culinary Techniques * Knife Skills * Food Safety \& Hygiene * Mise en Place * Portion Control * Food Presentation * Stock \& Waste Control * Teamwork \& Communication * Time Management Pay: QAR4,000\.00 \- QAR4,500\.00 per month Work Location: In person