Sushi Chef (Head of Section) - Shanghai Me - London Established in 2011, Fundamental Hospitality is a UAE born company that unifies the regions leading lifestyle concepts. As an international ecosystem of hospitality brands, the group develops elevated, home-grown concepts that showcase the quality and innovation of the region, whilst exporting them to key cosmopolitan cities around the world. Fundamental Hospitality owns and operates venues across the Middle East and Europe, with ongoing expansion of the group’s concepts into the GCC, Europe, UK, and USA. Shanghai Me: Shanghai Me intertwines the vibrant essence of Oriental and Chinese flavors with the artistry of Japanese techniques, honouring the profound respect and harmony that resonate throughout each culture. Shanghai Me is a celebration of good music, gatherings, and fine ingredients. We are now recruiting for Sushi Chef in London. JOB PROFILE DESCRIPTION: Sushi chefs must be familiar with all sushi preparation techniques and be able to handle delicate ingredients to provide safe, high-quality food. Quality-first purchasing and cost management are essential qualifications. The mission is to maintain a high level of food hygiene at all times and ensure the safety of the sushi section and other sections. SUSHI Chef is a responsible to maintain overall SUSHI kitchen operation and also assist the Head Chef as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Coordinates activities of and directs indoctrination and training of Chefs; Cooks and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service. Grooming and personal hygiene to follow SHANGHAI ME’s standards RESPONSABILITIES: Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Responsibility to contribute to the development of team talent Respect teamwork and strive to keep the kitchen running smoothly. Observes workers and work procedures to ensure compliance with established standards. Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes. Evaluates and solves procedural problems to ensure safe and efficient operations. Inspects supplies, equipment, and work areas to ensure conformance to established standards. Determines production schedules and worker-time requirements to ensure timely delivery of services. Estimates amount and costs and requisitions supply and equipment to ensure efficient operation. Ensure that all recipes and product yields are accurately costed and reviewed regularly. Responsible for all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. Records production and operational data on specified forms. Responsible for adhering to and implementing HACCP and sanitation standards in kitchen operations. Monitors sanitation practices to ensure that employees follow standards and regulations. Instruct section staff in the preparation, cooking, garnishing, and presentation of food. To ensure all menus are constantly updated, paying special attention to seasonal availability. To handle section manpower requirements with regard to hiring and recruitment. Q U A L I F I C A T I O N S Culinary arts degree preferred. Requirement can be waived for 5years of experience as a SUSHI (HEAD) chef or 10 years of as a line chef with senior role. Those who are qualified as food hygiene managers or have completed intermediate or higher level food hygiene training Your Benefits: Staff meals during working hours Discounts for you, your friends and family in our venues. Uniforms Recognition Program Access to the Employee Assistance Programme International career opportunities