Sushi Chef – Demi Chef de Partie (Dcdp)

The Sushi Demi Chef de Partie assists in the preparation, production, and presentation of high-quality sushi, sashimi, nigiri, maki, and other Japanese specialty dishes in accordance with Seabourn's luxury culinary standards. The role supports the Sushi Chef de Partie by ensuring food quality, consistency, sanitation, and guest satisfaction while maintaining a safe and organized work environment.

Prepare sushi rice, sashimi, nigiri, maki rolls, and Japanese specialty dishes according to established recipes and presentation standards.
Assist with mise en place, production planning, and daily service requirements.
Ensure proper handling, storage, and rotation of seafood and other perishable products.
Maintain high standards of food hygiene, sanitation, and HACCP compliance.
Monitor product quality and freshness throughout all stages of preparation and service.
Support inventory control by minimizing waste and reporting product shortages.
Follow portion control guidelines and company food-cost objectives.
Maintain a clean and organized workstation at all times.
Assist with training and mentoring junior galley staff assigned to the sushi station.
Participate in safety drills and comply with all maritime safety regulations.

Minimum 2 years' experience in sushi preparation within luxury hotels, fine dining restaurants, resorts, or cruise ships.
Knowledge of Japanese cuisine, sushi preparation techniques, and seafood handling.
Basic understanding of HACCP and food safety procedures.
Ability to work in a multicultural environment.
Strong knife skills and attention to detail.
Good command of English, both written and spoken