Omakase Chef de Cuisine - MILA OMAKASE (w/m)

Offer description

The Chef de Cuisine (CDC) supports the Head Chef in overseeing daily kitchen operations and ensuring all dishes are prepared to the highest standards of quality, safety, and presentation. This role includes executing the Omakase menu, assisting in the preparation of sushi rice, handling and processing a variety of fresh seafood, and maintaining proper kitchen hygiene and food safety protocols.

The CDC will help manage kitchen inventory, place orders as needed, and support the training and supervision of junior kitchen staff. Flexibility in accommodating guest preferences and dietary restrictions is essential.

A successful CDC is detail-oriented, highly organized, and thrives in a fast-paced environment, maintaining consistency and excellence even during high-volume service.

Responsibilities :

• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Designing new recipes, planning menus, and selecting plate presentations.
• Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets
• Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
• Oversee product purchasing and manage culinary budget
• Conduct period ending inventory and entry into the inventory sheets
• Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS.
• Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards
• Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line)
• Assist kitchen staff with food prep and creation
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Maintaining a clean work environment in order to prevent food contamination
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met
• Interview, onboard, and train BOH candidates with the help of GM and Ops Manager
• Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime