Job Description

JOB DESCRIPTION: CHEF DE PARTIE – COLD KITCHEN & SUSHI

Position: Chef de Partie – Cold Kitchen & Sushi

Department: Cold Kitchen

Cuisine: Japanese, Peruvian & Nikkei Fusion

Reports to: Executive Chef / Head Chef / Sous Chef

1. JOB SUMMARY

The Chef de Partie – Cold Kitchen & Sushi is responsible for managing and operating the assigned cold kitchen section, ensuring the preparation and presentation of high-quality sushi, sashimi, ceviche, tiradito, Japanese cold appetizers, and Nikkei fusion dishes according to the restaurant's standards.

The role requires strong culinary and technical skills, excellent knife techniques, attention to detail, effective station management, and a commitment to maintaining the highest standards of food quality, freshness, presentation, hygiene, and food safety.

The Chef de Partie is responsible for organizing daily mise en place, maintaining ingredient quality, supervising assigned kitchen staff when required, controlling stock levels, and ensuring smooth and efficient service under the direction of the Executive Chef or Sous Chef.

2. KEY RESPONSIBILITIES

A. JAPANESE CUISINE AND SUSHI PREPARATION

• Prepare a variety of sushi, including Maki, Nigiri, Uramaki, Temaki, and other menu-specific sushi items.
• Prepare and cut sashimi using proper Japanese knife techniques and appropriate fish-cutting methods.
• Prepare sushi rice, ensuring the correct texture, seasoning, temperature, and consistency.
• Prepare sushi fillings, toppings, garnishes, and Japanese sauces according to approved recipes.
• Prepare Japanese cold appetizers, salads, and other cold dishes as required by the restaurant's menu.
• Apply proper techniques for slicing fish and seafood to ensure consistent thickness, texture, and presentation.
• Maintain consistency in portion sizes, cutting techniques, flavor, and plating.
• Ensure all sushi and cold dishes meet the restaurant's quality and presentation standards.
• Coordinate with other kitchen sections to ensure efficient service and consistent food quality.

B. PERUVIAN CUISINE

• Prepare traditional Peruvian ceviche using fresh fish and seafood according to the restaurant's standards.
• Prepare tiradito using appropriate slicing techniques, marinades, sauces, and presentation methods.
• Prepare Leche de Tigre and other Peruvian sauces according to established recipes.
• Work confidently with key Peruvian ingredients, including lime, Ají peppers, coriander, red onion, and other ingredients used in the menu.
• Prepare Peruvian cold appetizers, seafood dishes, and salads as required.
• Maintain the correct balance of acidity, spice, seasoning, freshness, and texture in all dishes.
• Ensure the proper handling and preparation of seafood intended for raw or lightly cured preparations.
• Maintain consistency in recipes, portion sizes, taste, and presentation.

C. NIKKEI FUSION CUISINE

• Prepare Japanese-Peruvian fusion dishes that combine Japanese culinary techniques with Peruvian flavors.
• Create and execute Nikkei dishes using fresh seafood, Japanese ingredients, Peruvian sauces, and appropriate garnishes.
• Apply Nikkei techniques in marinating, slicing, seasoning, curing, and plating.
• Maintain a balanced combination of acidity, heat, umami, texture, and flavor.
• Prepare fusion sauces, dressings, marinades, and accompaniments according to standardized recipes.
• Follow approved recipes while maintaining consistency and quality across all dishes.
• Contribute ideas for new cold dishes, seasonal specials, and menu improvements when requested by the Executive Chef.
• Ensure that all Nikkei dishes reflect the restaurant's culinary identity and presentation standards.

D. SECTION MANAGEMENT AND LEADERSHIP

• Take responsibility for the assigned cold kitchen section and ensure that it is fully prepared before service.
• Organize and supervise daily mise en place according to expected business levels and service requirements.
• Ensure that all fish, seafood, vegetables, sauces, garnishes, and other ingredients are prepared and available before service.
• Ensure that knives, cutting boards, utensils, refrigeration units, and other equipment are clean and ready for operation.
• Guide and support Commis Chefs and other assigned kitchen staff when required.
• Delegate preparation tasks appropriately and monitor the quality of completed work.
• Ensure that team members follow standardized recipes, hygiene requirements, and operational procedures.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections to maintain smooth service.
• Monitor section performance and report operational issues, equipment problems, or staffing requirements to the Head Chef.
• Maintain discipline, organization, teamwork, and professionalism throughout the shift.

E. FOOD SAFETY AND QUALITY CONTROL

• Inspect the freshness, quality, and suitability of fish, seafood, vegetables, fruits, and all other ingredients before use.
• Follow established food safety procedures for handling, preparing, storing, and serving raw fish and seafood.
• Maintain proper temperature control throughout receiving, storage, preparation, and service.
• Prevent cross-contamination between raw ingredients, ready-to-eat foods, allergens, and other products.
• Follow FIFO (First In, First Out) stock rotation procedures and monitor product expiry dates.
• Ensure that raw fish intended for raw consumption complies with applicable parasite-control and freezing requirements.
• Maintain strict hygiene standards when handling raw fish, sushi rice, ceviche, and other ready-to-eat products.
• Ensure that sushi rice is handled, held, and monitored according to approved food safety procedures.
• Maintain personal hygiene and ensure that all equipment, knives, utensils, cutting boards, and workstations are properly cleaned and sanitized.
• Monitor the freshness, flavor, texture, temperature, and presentation of all dishes before they leave the section.
• Report food safety concerns, spoiled ingredients, or quality issues to the Executive Chef or Sous Chef immediately.

F. KITCHEN OPERATIONS AND COST CONTROL

• Prepare and organize the cold kitchen station before the beginning of each service period.
• Ensure that mise en place quantities are appropriate for forecasted business levels.
• Follow standardized recipes, portion controls, and plating specifications.
• Monitor ingredient usage and minimize food waste through proper preparation, storage, and stock rotation.
• Monitor stock levels and communicate shortages or replenishment requirements to the Head Chef.
• Assist with receiving, checking, labeling, and storing deliveries when required.
• Ensure that fish, seafood, sauces, garnishes, and prepared ingredients are stored under appropriate conditions.
• Maintain accurate preparation levels and ensure proper storage of unused ingredients.
• Use knives, equipment, and refrigeration units correctly and report maintenance requirements promptly.
• Maintain a clean, organized, and fully operational workstation throughout the shift.
• Complete opening, closing, cleaning, and handover procedures according to the restaurant's standard operating procedures.

G. SERVICE EXECUTION AND TEAMWORK

• Execute orders accurately, efficiently, and consistently during busy service periods.
• Prioritize orders and coordinate preparation times to ensure that dishes are completed and served together when required.
• Communicate clearly with the pass, Sous Chef, Executive Chef, and other kitchen sections.
• Maintain composure and professionalism under pressure.
• Ensure that all sushi, sashimi, ceviche, tiradito, and other cold dishes meet the restaurant's quality and presentation standards before service.
• Support other kitchen sections when operationally required.
• Attend briefings, training sessions, and kitchen meetings as instructed.
• Follow instructions from senior chefs and contribute to a positive and professional kitchen environment.

3. QUALIFICATIONS AND EXPERIENCE

• Previous professional experience as a Chef de Partie, Demi Chef de Partie, Sushi Chef, or in a similar cold kitchen position.
• Good knowledge of Japanese cuisine and professional sushi preparation techniques.
• Experience preparing Maki, Nigiri, Uramaki, Temaki, and sashimi.
• Experience preparing ceviche, tiradito, Leche de Tigre, and other Peruvian cold dishes is highly preferred.
• Knowledge of Nikkei fusion cuisine and Japanese-Peruvian flavor combinations is an advantage.
• Strong knife skills and knowledge of fish and seafood handling, preparation, and storage.
• Understanding of food safety, hygiene, sanitation, temperature control, and raw seafood safety requirements.
• Ability to organize and manage an assigned cold kitchen section independently.
• Ability to guide junior kitchen staff and work effectively within a professional kitchen team.
• Strong time-management, communication, and organizational skills.
• Ability to work under pressure while maintaining consistent food quality and service standards.
• Strong attention to detail, portion control, presentation, freshness, and food cost awareness.
• Willingness to follow the Executive Chef's instructions and the restaurant's standard operating procedures.

4. EXPECTED OUTCOME

To ensure the efficient operation of the assigned cold kitchen section by delivering high-quality Japanese, Peruvian, and Nikkei fusion dishes, with a primary focus on sushi, sashimi, ceviche, tiradito, and other cold preparations.

The Chef de Partie is expected to maintain exceptional standards of freshness, food safety, hygiene, presentation, consistency, and service efficiency while managing mise en place, controlling stock, minimizing food waste, supporting junior team members, and contributing to a professional kitchen environment.

The ultimate objective is to deliver an outstanding cold kitchen experience that combines the precision and craftsmanship of Japanese cuisine with the vibrant flavors of Peru.