Chef de Partie – Omakase

• Prepare fresh seafood and perform whole-fish filleting techniques (Sanmai Oroshi), ensuring proper techniques, portion specifications, and compliance with food safety and hygiene standards.
• Prepare Sashimi, Nigiri, Maki, Temaki, and other Omakase menu items in accordance with authentic Japanese culinary standards.
• Control Sushi rice (Shari) quality, including acidity, temperature, and resting time, to ensure the desired flavour and texture meet established standards.
• Prepare ingredients, equipment, and menu items according to the number of reservations for each shift.

• Inspect the freshness, quality, and origin of seafood upon delivery.
• Store fresh ingredients at appropriate temperatures, following proper storage procedures and HACCP principles.
• Supervise the receiving, inspection, and proper storage of ingredients in cold storage rooms, chillers, and freezers.
• Clean and inspect the Sushi Counter, cooking utensils, and food preparation equipment daily, ensuring a clean and safe working environment.

• Collaborate with the Head Chef to develop and update seasonal Omakase menus (Kisetsukan), aligning with ingredient availability and the restaurant’s culinary direction.
• Select ingredients based on seasonality, freshness, quality, and traceable origin.
• Coordinate with the Procurement team to ensure a stable supply of domestic and imported seafood that meets the restaurant’s quality standards.

• Prepare and serve dishes directly at the Sushi Counter/Omakase counter, ensuring food quality and an exceptional guest experience.
• Present the origin, characteristics, and recommended way to enjoy each dish, demonstrating culinary presentation skills and the spirit of Japanese hospitality (Omotenashi).
• Coordinate with the Front of House (FOH) team to recommend suitable food pairings with sake and other beverages.
• Maintain a professional demeanor, courteous communication, and consistent service standards throughout the dining experience.

• Use, maintain, sharpen, and clean specialized tools and equipment, including sashimi knives, sushi knives, cutting boards, and sudare (bamboo rolling mats).
• Guide and support kitchen assistants and apprentices in ingredient identification, preparation and cooking techniques, and proper storage methods.
• Review shift handover reports, update operational records, and report issues concerning ingredient quality, food safety, and kitchen operations to the Head Chef/Deputy Head Chef.
• Coordinate with relevant departments and perform other duties as assigned by the direct supervisor.

• Demonstrate proficiency in Japanese sushi-making techniques, including whole-fish filleting (Sanmai Oroshi), bone removal (Honekuki), sashimi slicing, nigiri shaping, and maki/temaki rolling.
• Possess in-depth knowledge of fresh fish and seafood varieties, their seasonal characteristics, and ingredient origins, particularly Vietnamese and Japanese seafood.
• Demonstrate the ability to control Sushi rice (Shari) quality, ensuring appropriate acidity, temperature, and resting time.
• Have a thorough understanding of fresh food storage procedures, food safety and hygiene standards, and HACCP principles.
• Demonstrate proficiency in using, cleaning, and maintaining Sushi and Sashimi knives, as well as other specialized culinary tools.

• Demonstrate the ability to prepare and present dishes directly in front of guests at the Sushi/Omakase Counter.
• Demonstrate the ability to introduce dishes, explain ingredients and recommended ways of enjoying them, enhancing the overall guest experience.
• Possess a strong service-oriented mindset, effective communication skills, and the ability to work collaboratively as part of a team.
• Candidates with the ability to recommend food pairings with Sake and other suitable beverages will be preferred.
• Basic English communication skills are required; proficiency in Japanese is an advantage.

• Demonstrate a strong sense of responsibility, initiative, honesty, and meticulous attention to detail.
• Ability to work effectively in a high-pressure environment, collaborate well with colleagues, and proactively resolve issues within the scope of assigned responsibilities.
• Maintain good physical fitness suitable for the role and strictly comply with personal hygiene and food safety regulations.
• Willingness to work in shifts, including weekends and public holidays.
• Previous work experience in Japan or professional training under Japanese chefs or culinary experts will be preferred.