Chef de Partie (Sushi Specialist)

About the role

The Four Seasons resort on Desroches Island is seeking a Chef de Partie specialized in sushi to join its culinary team. You will work under the Executive Chef and Sous Chefs to deliver high‑quality Japanese cuisine while supporting banquet and à‑la‑carte operations.

Key responsibilities

• Prepare sushi and related dishes in accordance with Four Seasons standards and the Executive Chef’s methods.
• Produce stocks, sauces, and other base preparations required for daily service.
• Organise and delegate prep work for banquet functions, ensuring timely delivery of all menu items.
• Maintain cleanliness of fridges, chillers, and kitchen equipment; perform routine equipment checks and pre‑heating.
• Monitor staff attendance, uniform compliance, and payroll procedures.
• Communicate daily briefings and updates to kitchen staff and coordinate with Sous Chefs.
• Requisition supplies for the next service day and manage inventory levels.
• Respond professionally to guest inquiries, hotel emergencies, and safety situations.
• Ensure all food service sanitation certifications are current and adhered to.

Required profile

• Proven experience as a Chef de Partie or similar role in a hotel or resort kitchen.
• Strong knowledge of sushi preparation techniques and Japanese flavor profiles.
• Ability to work efficiently in a fast‑paced, high‑standards environment.
• Excellent communication skills with the ability to brief and lead kitchen staff.
• Commitment to food safety, hygiene standards, and continuous quality improvement.

Required skills

• Sushi preparation
• Stock and sauce making
• Food safety and sanitation certification
• Kitchen equipment operation (grill, ovens, chillers)
• Inventory and requisition management
• Banquet food production