Musa Charles

Sushi Chef

Durban, eThekwini Metropolitan MunicipalityMember since 7 September 2023

Knowledge of food safety and sanitation protocolsMaintaining a clean environmentPlatting and presentation of visually stunning sushi dishesSushi preparation techniques proficiencyAble to work in fast-paced organized kitchen environmentManaging timeCollaborate with customers, kitchen staff and managementCreate unique sushi dishes

About

A well-organized, passionate chef able to manage small and medium cooking environments even during busy periods. Knowledgeable of different cuisines and cooking styles that satisfy customers' palates with each new dish. Able quickly organize kitchen equipment and multitask under pressure. Focused on improving my culinary skills to meet the demands of the foodservice industry and increase customer satisfaction

Experience

Sushi Chef - Platinum Belt Lounge - Durban South Africa

(2021-01)

Developing sushi recipes with various ingredients including seafood and fish.
Prepare all types of sushi, including maki, nigiri and sashimi in proficiency technique.
Select fresh fish meat, seafood, and vegetables to make high-quality dishes.
Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce.
Manage food preparation activities.
Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies.
Prepare appetizers, soups and salads in philosophy of Japanese cuisine.
Monitor food stock and place orders, as needed.
Identify fish freshness, proper handling, and fillet using various techniques
Maintain food safety and sanitation procedures as per HACCP policy.
Manage and track ingredients level to prevent shortages and waste on sushi buffet.

Sushi Chef - Food Lovers Market - Pretoria South Africa

(2016-01 - 2021-12)

Responsible for preparing and cooking high quality Asian foods, including sushi, while observing the highest sanitation standards.
Prepare and plate classic and modern Japanese Sushi dishes in fine dining standard.
Report work orders to the Chef de Cuisine/Sous Chef.
Assist with the development and maintenance of appropriate per stocks for food products and equipment based on current needs and upcoming functions.
Maintains cleanliness of all utensils and equipment in the assigned section.
Receiving and handing seafood, fish and vegetables.