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.
