Chef de Partie – Sushi

About the role

Join Hilton’s hotel team as a Chef de Partie – Sushi, where you will create high‑quality sushi dishes and contribute to memorable guest experiences. You will lead the sushi kitchen, ensuring consistency, freshness, and the highest standards of hospitality.

Key responsibilities

• Prepare, season, roll and present sushi, sashimi, nigiri, maki rolls and other Japanese dishes according to standard recipes.
• Supervise the sushi kitchen team, providing guidance and support in the absence of senior chefs.
• Maintain cleanliness and food‑safety standards in all preparation areas, preventing cross‑contamination.
• Monitor ingredient quality, ensure proper storage, stock rotation and compliance with food‑safety regulations.
• Assist with cost management by minimizing waste, controlling portion sizes and supporting financial targets.
• Uphold health, safety, sanitation and food‑handling regulations to ensure guest satisfaction and team wellbeing.

Required profile

• A passion for delivering exceptional hospitality and spreading warmth to guests.
• Integrity, leadership, teamwork, ownership and a sense of urgency.
• Previous experience as a Sushi Chef, Sushi Cook or in a Japanese kitchen environment.

Required skills

• Sushi preparation techniques, including sushi rice preparation, knife skills and fish handling.
• Ability to produce sushi, sashimi, nigiri, maki rolls and other Japanese dishes to consistent quality standards.
• Knowledge of food safety, sanitation, HACCP and cross‑contamination prevention practices.
• Understanding of proper seafood storage, stock rotation and ingredient quality control.