Sushi Chef Trainee:
The participants will be acclimated to the Riviera Dining Group Restaurant organization, the local area, location and Kitchen, its policies, procedures and communication.
The participant will be assigned hands on, mentored training activities within the Garde Manger station to learn and develop skills and knowledge for high volume kitchen production and organizational methods.
Chefs in the garde manger role, or in the “cold kitchen station”, will be responsible for preparation of ingredients and execution of finished dishes that are prepared without the use of heat. Examples of this are cold salads (working with fruits and vegetables); ceviche, tartare and crudo (working with raw fish and meat). For Trainees in Japanese concepts, this will include time at the sushi counter and training in the principles and standards of sushi-specific techniques, fabrication, butchery, product knowledge and workmanship.
The participant will be assigned hands on, mentored training activities related to the training site's main kitchen and its functions to gain skills and knowledge of the host site's culinary operations. This phase will introduce the participant to the different hot line positions in the kitchen. The participant will improve fundamental skills in line production. The participant will begin working with more protein based ingredients, ie: meat, chicken and fish. Chefs in the hot line cook role will be responsible for preparation of ingredients and execution of finished dishes that are prepared with the use of direct and indirect heat. This is a rotational experience, where chefs use different hot cooking methods, such as grill, sautee, steam, oven bake, braise, roast, etc. In restaurants with a sushi focus, Trainees will be using other methods that are focused on raw ingredients. Chefs on the hot line are responsible for the precisely timed execution of hot dishes that will be served in the appetizer and entrée courses of a meal. They must have their dishes perfectly timed with cooks on other stations so that a complete order is sent to a table at the same time
The participant will shadow kitchen supervisors and learn the skills needed to supervise a shift in the restaurant kitchen, utilizing the knowledge of techniques, organizational culture, policies, procedures and practices learned in prior rotations.
The participant will learn and master the skills needed to supervise a shift in the restaurant kitchen, utilizing the knowledge of techniques, organizational culture, policies, procedures, and practices learned in prior rotations. The participant's objective is to implement these skills at a supervisory level and successfully demonstrate their ability to meet all of the Restaurant’s standards of a leader.
