Senior Chef De Partie | Cho Cho San
Core
Senior Chef de Partie owning the raw bar section, preparing high-quality seafood, sashimi, and raw dishes with precision and consistency.
Role type
Senior Chef de Partie (Raw Bar Specialist)
Builds
Sashimi, raw dishes, and seafood preparations for a modern Japanese izakaya-style restaurant
Domain
Japanese cuisine / Seafood
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Raw bar expertise, fish preparation, knife skills, Japanese culinary techniques, food safety compliance, section management, stock rotation
Preferred skills
Experience in fast-paced kitchen environments, ability to mentor junior chefs, attention to detail and presentation
Technologies
None
Responsibilities
Run the raw bar section confidently during service, prepare and handle high-quality seafood safely, produce sashimi and raw dishes to a consistent standard, manage prep and stock rotation, support junior chefs, maintain food safety and hygiene standards
Seniority
Senior, hands-on IC