Sushi Chef de Partie Cold Kitchen

About the Role

Leylaty Group is seeking a Sushi Chef de Partie - Cold Kitchen to join their team in Jeddah. This full-time role involves managing and operating an assigned cold kitchen section, with a primary focus on preparing and presenting high-quality sushi, sashimi, ceviche, tiradito, Japanese cold appetizers, and Nikkei fusion dishes according to restaurant standards.

The position requires strong culinary and technical skills, excellent knife techniques, meticulous 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 will organize daily mise en place, maintain ingredient quality, supervise assigned kitchen staff when necessary, control stock levels, and ensure smooth and efficient service under the direction of the Executive Chef or Sous Chef.

Key Responsibilities

• Prepare a variety of sushi, including Maki, Nigiri, Uramaki, and Temaki, along with sashimi using proper Japanese knife techniques.
• Prepare sushi rice, fillings, toppings, garnishes, and Japanese sauces according to approved recipes.
• Prepare traditional Peruvian ceviche and tiradito, including Leche de Tigre and other Peruvian sauces.
• Work with key Peruvian ingredients such as lime, Ají peppers, and coriander, ensuring balance in acidity, spice, and texture.
• Create and execute Japanese-Peruvian Nikkei fusion dishes, applying specific techniques in marinating, slicing, seasoning, and plating.
• Take responsibility for the assigned cold kitchen section, ensuring it is fully prepared before service and organizing daily mise en place.
• Guide and support Commis Chefs and other assigned kitchen staff, delegating tasks and monitoring work quality.
• Inspect the freshness and quality of all ingredients, following established food safety procedures for handling, preparing, and storing raw fish and seafood.
• Maintain proper temperature control, prevent cross-contamination, and adhere to FIFO stock rotation procedures.
• Monitor ingredient usage, minimize food waste, and assist with receiving and storing deliveries.
• Execute orders accurately and efficiently during service, prioritizing and coordinating preparation times.
• Communicate clearly with the pass, Sous Chef, Executive Chef, and other kitchen sections, maintaining professionalism under pressure.

Section Management and Leadership

The Chef de Partie will oversee the daily operations of the cold kitchen section, ensuring all ingredients, equipment, and workstations are prepared for service. This includes supervising junior staff, delegating tasks, and ensuring adherence to standardized recipes, hygiene requirements, and operational procedures. The role involves coordinating with senior chefs and other kitchen sections to maintain smooth service flow and reporting any operational issues or staffing requirements.

Food Safety and Quality Control

A critical aspect of this role is ensuring strict adherence to food safety and quality standards. This involves inspecting ingredients, maintaining proper temperature control, preventing cross-contamination, and following FIFO procedures. The Chef de Partie must ensure that all raw fish complies with parasite-control requirements and that sushi rice is handled and monitored according to approved food safety protocols. Personal hygiene and the cleanliness of all equipment and workstations are paramount, with immediate reporting of any food safety concerns or quality issues.

Kitchen Operations and Cost Control

Responsibilities include organizing the cold kitchen station, ensuring mise en place quantities are appropriate for forecasted business levels, and following standardized recipes and portion controls. The Chef de Partie will monitor ingredient usage to minimize food waste, manage stock levels, and communicate replenishment needs. Proper storage of all ingredients and prepared items, along with correct equipment usage and maintenance reporting, are also key components of this role. The position requires completing opening, closing, cleaning, and handover procedures according to standard operating procedures.

Expected Outcomes

The successful candidate will ensure the efficient operation of the cold kitchen section, delivering high-quality Japanese, Peruvian, and Nikkei fusion dishes, with a focus on sushi, sashimi, ceviche, and tiradito. This includes maintaining exceptional standards of freshness, food safety, hygiene, presentation, and consistency. The role contributes to a professional kitchen environment by effectively managing mise en place, controlling stock, minimizing food waste, and supporting junior team members, ultimately aiming to deliver an outstanding cold kitchen experience.