Chef Cusine Nikkei

Job purpose

The Chef de Partie is responsible for managing a specific section or station within the kitchen of the exclusive member club. They work under the direction of the leadership team and contribute to the overall success of the culinary operation by preparing high-quality dishes, maintaining cleanliness and organization in their area, and supporting the kitchen team as needed.

Key Responsibilities – Nikkei Cuisine

• Prepare and execute dishes in line with the philosophy and techniques of Nikkei cuisine , ensuring the highest standards of taste, presentation, and authenticity.
• Take full ownership of your designated Nikkei kitchen section (such as sushi, ceviche, or robata), maintaining consistency, precision, and efficiency during service.
• Ensure each dish reflects the balance and creativity that define Nikkei cuisine , blending Japanese discipline with vibrant Peruvian flavors.
• Collaborate with fellow chefs across Nikkei stations to guarantee the smooth and timely execution of the menu, especially during peak service.
• Maintain impeccable hygiene and organization in your section, adhering to best practices for handling raw seafood, fermented ingredients, and fresh herbs commonly used in Nikkei preparations .
• Contribute to the ongoing development of the Nikkei menu , working with senior chefs to explore new techniques, ingredients, and flavor profiles that evolve the guest experience.
• Mentor junior chefs on the core techniques of Nikkei cuisine , such as knife skills for sashimi, marination processes for ceviche, and grilling methods inspired by Japanese robatayaki.
• Manage inventory related to Nikkei ingredients , ensuring the freshness and quality of items like miso, aji amarillo, yuzu, and nori, while minimizing waste.
• Liaise with service staff to ensure that dishes are presented and explained with confidence, enhancing the storytelling around Nikkei traditions and inspirations .
• Strictly follow food safety regulations, with special attention to raw fish protocols and cross-contamination prevention in the context of Nikkei culinary practices .
• Support administrative tasks related to the Nikkei kitchen , such as prep sheets, menu costing, and allergen management.