Sushi Chef de Partie Hot Kitchen

About the Role

Leylaty Group is seeking a Sushi Chef de Partie – Hot Kitchen for a full-time position in Jeddah. This role involves managing an assigned kitchen section, focusing on the preparation, cooking, and presentation of hot dishes and Japanese, Peruvian, and Nikkei fusion cuisine. The Chef de Partie will ensure adherence to restaurant standards for food quality, consistency, presentation, hygiene, and food safety.

Key Responsibilities

• Prepare, cook, and present hot dishes according to the restaurant's menu and standardized recipes, including Japanese hot dishes (tempura, teriyaki, grilled seafood, hot appetizers), Peruvian hot dishes, and Nikkei fusion dishes.
• Apply appropriate cooking techniques such as grilling, frying, sautéing, searing, and steaming, ensuring correct temperatures, seasoning, texture, portion sizes, and presentation.
• Prepare sushi items and related components, including hot sushi-related dishes like tempura rolls and baked sushi, demonstrating knowledge of Japanese culinary techniques and ingredient preparation.
• Prepare and cook Peruvian and Nikkei dishes, applying Japanese cooking techniques to Peruvian ingredients and flavor combinations, and working with key Peruvian ingredients.
• Organize and supervise daily mise en place for the assigned hot kitchen section, ensuring all ingredients, equipment, and utensils are ready for operation.
• Guide and support Commis Chefs and other assigned kitchen staff, delegating tasks and monitoring work quality.
• Coordinate with the Sous Chef, Executive Chef, and other kitchen sections to maintain efficient service and consistent food quality.
• Inspect the freshness and quality of all ingredients, following established food safety procedures for handling, preparing, cooking, cooling, storing, and serving food.
• Prevent cross-contamination, follow FIFO stock rotation, and ensure proper temperature control for all products.
• Monitor ingredient usage, minimize food waste, and assist with receiving and storing deliveries.
• Execute orders accurately and efficiently during service, prioritizing and managing cooking times.
• Maintain personal hygiene and ensure all workstations, equipment, and utensils are cleaned and sanitized.

Section Management and Leadership

The Chef de Partie is responsible for the full preparation and smooth operation of their assigned hot kitchen section before and during service. This includes organizing daily mise en place based on business levels, ensuring all necessary ingredients and equipment are available, and maintaining discipline and professionalism within the team. The role involves guiding junior staff, delegating tasks, and monitoring the quality of their work, while also coordinating with senior chefs and other kitchen sections to ensure efficient service flow. Reporting operational issues, equipment problems, or staffing requirements to the Head Chef is also part of this responsibility.

Food Safety and Quality Control

Maintaining the highest standards of food safety and quality is central to this role. The Chef de Partie will inspect all ingredients for freshness and quality, strictly adhering to food safety procedures for handling, preparation, cooking, cooling, storing, and serving. This includes ensuring proper temperature control, preventing cross-contamination, and following FIFO stock rotation. Specific attention will be given to the safe handling of raw fish for consumption, including parasite-control and freezing requirements. The Chef de Partie will also verify internal cooking temperatures, monitor food quality, taste, texture, and presentation, and report any concerns immediately to the Executive Chef or Sous Chef.

Kitchen Operations and Cost Control

This role involves preparing and organizing the assigned section before each service period, ensuring mise en place quantities align with forecasted business levels. The Chef de Partie will follow standardized recipes, portion controls, and plating specifications to maintain consistency and minimize food waste. Monitoring ingredient usage, communicating stock shortages, and assisting with deliveries are also key aspects. Proper storage of unused ingredients, correct use of kitchen equipment, and prompt reporting of maintenance needs contribute to efficient operations. The role also requires completing opening, closing, cleaning, and handover procedures according to standard operating procedures.

Expected Outcomes

The successful Chef de Partie will ensure the efficient operation of their assigned hot kitchen and sushi-related section. This includes consistently delivering high-quality Japanese, Peruvian, and Nikkei fusion dishes that meet the restaurant's standards for flavor, cooking technique, presentation, and service efficiency. The role requires maintaining excellent food safety and hygiene, effective management of mise en place and stock, minimization of food waste, and active support and guidance for junior team members. The Chef de Partie is expected to contribute to a professional kitchen environment and consistently deliver an exceptional dining experience.