Sushi Cook

KEY RESPONSIBILITIES

• Works with the Sushi CDP. In charge of preparing sushi and sushi related produces for the whole ship. Assignments can be changed sometimes for training purposes.
• Works on the Sushi production and will be directly involved in the quality, consistency, and quantities of the product, following recipes and instructions from his/her supervisors.
• Assists with the transportation of food items from the main stores to the working area when assigned.
• Duties include the cleaning and sanitizing of their working area and utensils, following the United States Public Health rules and regulations and all times.
• Will be assigned occasionally in an early standby in the sushi galley for USPH purposes.
• Will be assigned sometimes to be on late duty in the midnight buffet service.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Expertly cutting, slicing, and filleting diverse types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing diverse types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

FINANCIAL RESPONSIBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

MOTIVATIONAL RESPONSIBILITIES

• This position does not have supervisory responsibilities.

QUALIFICATIONS AND EDUCATION

• Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency required.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

• Completion of one contract as Assistant Sushi Cook with a performance rating of satisfactory or above.