SUSHI CHEF

Mandarin Oriental, Bodrum, will be located on a 60 hectare waterfront site on the northern side of the peninsula, at 'Cennet Koyu' or Paradise Bay, offering panoramic views over the Aegean Sea. Built on a series of levels nestled in the resort's landscaped hillside, surrounded by ancient olive groves and pine trees, this luxurious destination resort offers the perfect retreat. The resort's 82 exclusive guestrooms and 24 suites will provide the largest accommodation in the area, all with stunning sun-decks and terraces, and many with private gardens and infinity edged pools.

The development also includes 194 luxury private homes which will be branded and managed as Residences at Mandarin Oriental, providing a unique opportunity for ownership along the Turkish Riviera which is also known as the Turquoise Coast.

Strategic Intent
It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the hotel operation being proactive, creative and result driven.

Scope of Position
• To prepare and create the Japanese cuisine
• To assist in implementing HACCP's requirement and documentation.
• To check daily mise-en-place for production (outlets and function).
• To requisite the ingredients of Asian cuisine purchase
• To delegate daily routine duties to peers on cleaning, tidying of storage room and working area.
• To monitor and check that task given to peers are completed within the stipulated time.
 

Duties and Supporting Responsibilities
Provide professional support to the Specialty Kitchen in the following:
• Knowing the proper methods of cutting fish, meat and vegetables
• Preparing stocks and soups
• Properly making sushi rice
• How to handle fish and ingredients for sushi preparation
• Preparing all types of Japanese cuisine
• Order food and supplies when needed
• Selecting fresh and superior ingredients
• Continually check the quality of raw and cooked products
• Instruct cooks on preparation, cooking and garnishing of food
• Keeping sushi station up to sanitation and safety standards
• Positively interact with customers
• Create an entertaining and special experience for customers
• Seek to push the limits in creativity creating signature dishes
• Creating an appealing presentation and garnishes
• Keeping up with the latest trends
• Training and motivating staff
• Perform  monthly inventories
• Plan and price items to meet profit margins

Previous work experience as a Sushi Chef in a four or five star hotel or similar restaurant for a minimum of 5 years and has been trained in Asian cuisine and culture. Successful incumbent must have good knowledge of English spoken and written language.