Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location, and a selective selection of artwork. Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program.

Job Overview:

The Sushi Chef de Partie responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize orders according to preferences and food allergy considerations. You should ensure that all ingredients used in dishes are of the highest quality and should work well under pressure and maintain restaurant standards during busy periods. 

Key Responsibilities

• To check all prepared sushi mis en place and food stocks and replenish as and when required, inform senior management of any shortages. 

• To assist in the smooth running of a shift and assist the Chef on Duty in any area of the kitchen and assist in the preparation of all sushi mis en place – ensuring all necessary work is completed prior to the commencement of service. 

• To confirm with Chef on Duty any special requirements, outstanding orders or work tasks required from your station. 

• To assist in the smooth and efficient service of food from the section by working and liaising with all other sections of the kitchen and at all times. 

• To control wastage by maintaining correct stock levels and rotation from dry stores and refrigeration and avoid over producing mis en place food. 

• To ensure that the agreed standards of food preparation and presentation are adhered to at all times and that all food items on your section are labelled.

• To make yourself aware of all menu changes, specialties, function menus and changes in standards prior to the commencement of service. 

• To report any problem relating to the smooth operating of or staff within the section or non-cooperation from another section of the kitchen, immediately to the Chef on Duty. 

• To assist other sections of the kitchen in the production of food or clearing down of the section as and when required due to the workload.