Chef de Partie (Japanese Sushi) - All Day Dining Kitchen Job at Four Seasons (Kuala Lumpur)

Job Description

The Chef de Partie (Sushi) - All Day Dining Kitchen is a crucial member of our sushi station, responsible for the efficient and high-quality preparation, presentation, and maintenance of all sushi and Japanese offerings on the buffet line. This role requires a blend of traditional sushi skills, speed, consistency, and a keen eye for food safety and presentation in a high-volume environment. The ideal candidate will take pride in their craft and ensure our guests have access to beautiful, fresh, and delicious sushi throughout service.

Job Responsibility

Food Preparation & Production: Prepare a high volume of various types of sushi (nigiri, maki rolls, sashimi, California rolls, etc.) according to established recipes and quality standards
Cook and prepare sushi rice to perfection, seasoning it correctly and maintaining it at the proper temperature
Slice, fillet, and prepare a variety of fish and seafood with precision and care
Cut, slice, and julienne vegetables and other ingredients for sushi rolls and garnishes
Ensure all sushi items are produced consistently in terms of size, appearance, and quality
Station & Buffet Maintenance: Set up the sushi station before service and break it down at the end of shift
Maintain a continuous supply of fresh sushi on the buffet line, replenishing items promptly and attractively
Ensure the sushi display is always visually appealing, clean, and well-organized
Monitor food levels and anticipate guest demand to minimize waste and ensure constant availability
Interact courteously with guests, answering basic questions about ingredients and offerings
Kitchen Operations & Safety: Strictly adhere to all food safety, sanitation, and personal hygiene standards (HACCP)
Maintain impeccable cleanliness and organization of the sushi station, including all work surfaces, utensils, and equipment
Properly handle, store, and rotate all food products, with strict attention to FIFO (First-In, First-Out) principles
Monitor and record temperatures of sushi rice, refrigerators, and seafood to ensure compliance with health codes
Operate and maintain all kitchen equipment safely and responsibly
Team Collaboration: Work collaboratively and efficiently with other sushi chefs and kitchen staff
Assist in receiving and storing deliveries, ensuring quality and freshness of ingredients
Follow instructions from the Chef de Cuisine and Executive Chef promptly
Contribute to a positive, respectful, and busy team environment

Requirements

Proven experience (3 years above) as a Sushi Chef, preferably in a high-volume or buffet restaurant environment
Solid knowledge of sushi techniques, including rice preparation, rolling, slicing, and presentation
Understanding of different fish and seafood varieties and their handling requirements
Valid Food Handler’s Certificate is required
Certificate in related discipline
Ability to work efficiently and calmly under pressure during peak hours
Ability to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs
Must be able to speak, read, and write Bahasa Malaysia and English
Must have the right to work in Malaysia
Knife Skills: Exceptional knife skills with a focus on speed, safety, and precision
Time Management: Excellent ability to multitask and prioritize tasks in a fast-paced setting
Quality Focus: Keen eye for detail and a commitment to maintaining high standards of quality and presentation
Stamina: Ability to stand for extended periods and work in a environment with temperature fluctuations
Team Player: Strong collaborative skills and a positive, professional attitude
Reliability: Punctual, dependable, and committed to scheduled shifts