Sushi Chef

About the Role

Park Hyatt Dubai is seeking a skilled Sushi Chef to craft authentic and innovative Japanese dishes, ensuring top-tier quality, freshness, and presentation standards. This role demands advanced knife techniques, expert seafood handling, and meticulous attention to detail to uphold luxury hospitality excellence.

Key Responsibilities

• Prepare a wide range of sushi styles including maki, nigiri, sashimi, temaki, and unique signature dishes according to precise recipes and presentation guidelines.
• Exhibit proficiency in knife skills for cleaning, slicing, portioning, and filleting various fish and seafood.
• Assess freshness and quality of fish, seafood, fruits, vegetables, and other ingredients, promptly communicating any concerns to senior culinary personnel.
• Cook and season sushi rice and other core components with accuracy to achieve ideal temperature, texture, and consistency.
• Create contemporary sushi dishes while honoring the authenticity and cultural philosophy of Japanese cuisine.
• Prepare Japanese-inspired starters, soups, salads, sauces, garnishes, and side dishes that complement the sushi offerings.
• Ensure all dishes conform to established benchmarks for quality, flavor, portion, presentation, temperature, and food safety.
• Collaborate closely with service staff to meet guest preferences, dietary needs, special orders, and allergen considerations.
• Manage ingredient inventory by monitoring stock levels, conducting regular checks, and facilitating timely ordering to avoid operational disruptions.
• Reduce food waste through precise portioning, proper storage, stock rotation, and optimal use of high-quality ingredients.
• Maintain rigorous hygiene, sanitation, and food safety standards in all sushi preparation zones to prevent contamination and ensure safe handling of raw products.
• Thoroughly clean and sanitize knives, tools, surfaces, and equipment before and after usage, reporting any equipment issues for timely repair or maintenance.

Qualifications and Experience

• Preferably hold a diploma or certification in Culinary Arts, Japanese Cuisine, or related culinary fields.
• Possess a minimum of 2 to 3 years' experience as a Sushi Chef in esteemed restaurants or premium hospitality settings.
• Demonstrate advanced expertise in sushi making, sashimi slicing, fish filleting, seafood handling, rice preparation, and use of traditional Japanese ingredients.
• Have comprehensive knowledge of raw food safety principles, HACCP standards, allergen management, hygiene, sanitation, and contamination control protocols.
• Exhibit creative culinary skills coupled with strong attention to detail, consistent portioning, and elegant food presentation.
• Possess excellent communication, organizational, and collaborative abilities to thrive in a high-speed kitchen environment.