SUSHI COOK

KEY RESPONSIBILITIES Works with the Sushi CDP.
In charge of preparing sushi and sushi related produces for the whole ship.
Assignments can be changed sometimes for training purposes.
Works on the Sushi production and will be directly involved in the quality, consistency, and quantities of the product, following recipes and instructions from his/her supervisors.
Assists with the transportation of food items from the main stores to the working area when assigned.
Duties include the cleaning and sanitizing of their working area and utensils, following the United States Public Health rules and regulations and all times.
Will be assigned occasionally in an early standby in the sushi galley for USPH purposes.
Will be assigned sometimes to be on late duty in the midnight buffet service.
Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
Attends meetings, training activities, courses and all other work-related activities as required.
Performs related duties as required.
This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Expertly cutting, slicing, and filleting diverse 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 diverse types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment to prevent food contamination.
Regularly taking inventory of food supplies and other products.
Reporting any problems with kitchen equipment to the manager on duty.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Communicating with wait staff to ensure that special requests and food allergy considerations are met.
FINANCIAL RESPONSIBILITIES This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
Knowledge of proper cleaning techniques, requirements, and use of equipment.
Completion of high school or basic education equivalency required.
Internal Candidate Requirements.
In addition to the stated hiring requirements, internal candidates are required to fulfill the following.
Completion of one contract as Assistant Sushi Cook with a performance rating of satisfactory or above.