Chef de Partie 1 Sushi

Prepare and cook a variety of sushi dishes, including nigiri, maki, and sashimi, according to established recipes and standards while ensuring all items meet the highest quality and visual standards. Train and supervise junior sushi chefs in proper techniques, maintain inventory, and order supplies as needed. Ensure compliance with all food safety and sanitation regulations and collaborate with other chefs to develop new menu items and specials. Maintain a clean and organized work station at all times while following company policies, including uniform and grooming standards. Participate in onboard events and activities as needed. This role requires a minimum of two years of experience as a sushi chef in a high-volume restaurant or hotel, strong knife skills, and the ability to work evenings, weekends, and holidays.