Sushi Chef De Cuisine-Nobu (Caesars Palace LV)

JOB SUMMARY:

Be responsible for the outlet and overall quality of products produced.

 

ESSENTIAL JOB FUNCTIONS:  

· Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards. 

· Preparing recipes, hot, cold and dessert food items in accordance to standard operating procedures including sushi preparations.  

· Preparation, service, production, and storage of food items.  

· Prepare sauces, sautés, tempura, wood oven, teppanyaki, grill, desserts, and sushi food items in accordance with restaurant needs.

· Performs preliminary prep hot and cold food work in a timely manner.

· Put food deliveries away once delivered, including dry storage, chilled items accordingly and rotate food products to ensure FIFO and freshness.

· Ensures ingredient supply levels are accurate.

· Observes safety rules and regulations.

· Communicate effectively to guests and co-workers.

· Read and execute recipes.

· Maintaining exceptional menu knowledge and attention to detail with plate presentation.

· Maintain a clean and organized work station and kitchen area at all times. 

· Slice, dice, chop, and prepare food using knives.

· Able to prepare rice, measure and execute recipes.

· Able to create Omakase menu, Omakase dessert menu, and daily specials.

· Utilize portion control and measuring devices.

· Maintain a clean and organized work area.

· Skillfully and knowledgably working each kitchen stations.

· Follow local Health Department food code rules and regulations.

· Maintain par level of operating supplies and food product for each workstation.

· Ensuring food quality is superior and takes action to correct any irregularities.

 

· Hands-on approach (when required) to satisfy the expectation of guest and associates.

· Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service.

· Operate and maintain kitchen production equipment in accordance with established guidelines and safety procedures.

· Bake, roast, broil, steam, sauté, grill and fry food items as ordered (or as directed) using proper cooking methods and specifications.

· Remove ticket orders from kitchen printer and call food order.

· Prepare food items to ticket order for service to guests. Includes, but not limited to: salads, sushi, cold apps, soups, sauces, hot appetizers, sandwiches, entrees, breakfast items, and desserts according to recipe standards and a timely manner.

· Identify herbs and spices and differentiate uses of each.

· Season food to enhance natural flavor.

· Prepares plates for service by portioning meats, seafood’s, adding sauces, and garnishes as specified.

· Perform live cooking in front of guest presence as needed (PDR).

· Explain menu items to guests.

· Provide fast, friendly, professional, and responsive customer service to the restaurant service delivery team. 

· Adheres to established Ticket Time production standards.

· Following all procedures and policies set forth by the company, division and department.

· Maintains composure in stressful situations.

· Acts as an ambassador of Nobu and have an extensive knowledge of all food, and drink menu items, specials, and Nobu history/general information.

· Attend all meetings, trainings and is aware of events with in department.

· Demonstrates leadership of the specific outlet.

· Accepts the responsibility of being the single point of accountability for the outlet including P&L and revenue management.  

· A relentless focus on customer service ensuring Nobu’s service values are embodied within the outlet and a seamless customer experience is consistently delivered.

· The creation of a high performance feedback culture at all levels that allows the team to contribute to the success of the business and be rewarded and recognized for their individual contribution.

· Implementing operational plans for the restaurant.

· Motivating and developing the team.

· Building effective relationships utilizing a service-focused, energized and authentic leadership style. 

· Fully adverse with techniques and knowledge described in the Nobu kitchen manual.

 

· Applying commercial acumen and whole of business understanding to drive for results. 

· Outlet performance and metrics in relation to the customer, employees and financials.

· Achievement of agreed financial (FY) and non-financial key performance objectives (KPOs). 

· The leadership and management of an efficient and effective operation in which all employees understand the key drivers of the business and are held accountable for their performance.