Cook Sushi

About the role

APPLY ONLINE If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered. The Cook Sushi ensures a successful link between the Chef Tournants and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. ESSENTIAL FUNCTIONS Consistently checks food handling and storage procedures while training team members to do the same Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant. Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. QUALIFICATIONS Minimum of one year of experience working in all sushi techniques is required. Strong knowledge of Asian cooking philosophies and principles including but not limited to Chinese, Thai, Japanese, and sushi preparation is required. • Comprehension of Asian starch compositions and applications is required. Ability to explain Asian cooking techniques including sushi making to guests is required. Minimum of one year of experience working on a cruise ship or high volume hotel/restaurant is required. Minimum of one year of experience in Asian cooking in a high volume hotel/restaurant is required. Minimum of two years of culinary experience is required. Formal culinary training may substitute for this requirement at an equivalent rate. Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. EDUCATION High school diploma or foreign equivalent is required. Culinary School 2-4 year degree or foreign equivalency is required. ATTRIBUTES Proactive, Team Player, Problem Solver Passionate about hospitality and customer service driven • Must have a professional appearance and good hygiene Respect for all co-workers and guests Pride in your work by creating positive energy, excitement and fun Able to work 7 days a week Demonstrate positive behaviors; smiling, being polite and courteous Able to develop a camaraderie with team members Ability to live in close quarters, share limited space with other cabin-mates EQUAL OPPORTUNITY EMPLOYER It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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