Business Performance

• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operations

• Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes (including avocado, mango and carrots)
• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)
• Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
• Manage food prep activities, like boiling rice
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
• Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes, like sushi burgers
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit Senior Culinary team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

Other

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management of the Hotel.

• Years of related experience 5 to 10 years as a Head Sushi Chef
• Degree in culinary science
• Good local and English language skills.
• Exceptional analytical and problem-solving skills.
• Ability to lead, motivate and develop a team of individual.
• Detailed knowledge of working practice of Kitchen Functions.
• Good knowledge of Cambodian Labor Law.
• Attentive listener; understanding, empathetic, and personable
• Good knowledge of computer system.
• Ability to cope with pressure.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Record in hotel of similar standard in similar capacity.
• Positive, go-getter attitude
• Strong Leadership Skills and a proactive problem solver.
• Confidence, confidentiality, reliable level.
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times