Head Sushi Chef – Full Time (Paris LV)

Job description

To assist the Executive Chef (Restaurant) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. - Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. - Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. - Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. - Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. - Set and maintain a very high standard of food quality in preparation and execution. - Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. - Adhere to and enforce company policies...