BONSAI COOK

Oct 25, 2026 3 views

Must have comprehensive knowledge of Sushi operations onboard in its various forms
Precise knowledge of all specifications in use is a requirement
Clear and implemented knowledge of food quality standards at sushi bars is a necessity
Clear and implemented knowledge of food presentation standards at sushi bars is a necessity
Maintain a clear understating of all work divisions and prep lists
Clear understanding of cost management and profitability of the operation
Maintain a clear understanding of the operations revenue goals
Must liaise with service teams towards achievement of revenue goals
Ability to promote and enhance product and guest experience
Ability to resolve guest issues with either direct contact or via consultation.
Should have a clear and practiced understanding of all USPH policies applicable
Should have a clear and practiced understanding of all Health and Safety policies applicable
Should have a clear understanding of all Environmental policies applicable
Liaise with Culinary Arts management toward the achievement of all above
Willingly execute any other assigned or delegated tasks

Must meet all criteria set forth in the role profile document
Must be able to communicate clearly in English
Should have at minimum 1 year of vocational education with an internship in culinary arts or equivalent certified apprenticeship program
Should have full comprehension of Sushi as a sub-section of Japanese Cuisine
Direct inductees should have at least 36 months as full-time employees in a sushi brigade in a production role of quick service, full service, or fine dining operation. Of the 36 months, ideally at minimum 12 months should be a production role that preferably involves direct guest contact and interaction
Exposure to and understating of teppanyaki cuisine and table-side performance carry added credits
Previous cruise line experience and international work experience are advantageous
At least 21 years old.

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