Sushi Chef de Partie

Industry:

Company: Riviera Dining Group

RDG OVERVIEW:

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

Summary:

The Sushi Chef de Partie plays a key role in supporting the Sous Chef in managing the kitchen’s sushi operations as an independent profit center. This role is critical in ensuring maximum guest satisfaction by planning, organizing, directing, and controlling the sushi station’s production activities. The Sushi Chef de Partie works closely with the Sous Chef and/or Executive Sous Chef to meet daily meal and service requirements and is responsible for training and supervising entry-level cooks and chef summary:

JOB DESCRIPTION

RESPONSIBILITIES:

• Prepare a variety of sushi, sashimi, and other Japanese dishes with an emphasis on presentation and flavor.
• Expertly butcher and fillet a variety of fish, ensuring high standards of quality and minimizing waste.
• Collaborate with the culinary team to create and update menu items, incorporating seasonal and innovative elements.
• Ensure all dishes meet Casa Neo’s standards for taste, presentation, and food safety.

• Follow all recipes provided by the corporate office.
• Maintain food par levels and collaborate with FOH for plate-ware par levels.

SKILLS AND QUALIFICATIONS

• Proficiency in communicating effectively in both English and Spanish.
• Proven experience as a Sushi Chef or similar role in a high-end restaurant.
• Exceptional knife skills and expertise in fish butchery.
• Deep understanding of sushi preparation, ingredients, and Japanese cuisine.
• Creative flair for menu development and presentation.
• Strong attention to detail and commitment to quality.
• Excellent communication and customer service skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Formal culinary training or certification is preferred.