Sushi Chef

Overview

We are seeking a skilled Sushi Chef to join our kitchen team in Doha, Qatar. The ideal candidate will have solid experience in Japanese culinary arts, particularly with sushi preparation, and demonstrate strong knife skills, attention to detail, and adherence to food safety standards.

Key Responsibilities

• Prepare diverse sushi dishes including rolls, maki, nigiri, sashimi, temaki, and specialty creations.
• Season and cook sushi rice ensuring optimal consistency, temperature, and flavor profiles.
• Select, clean, fillet and portion fresh fish and seafood as per quality standards.
• Maintain proficient knife skills and handle sushi knives and tools properly.
• Prepare vegetables, garnishes, sauces, marinades, and other required ingredients for sushi making.
• Complete mise en place daily to ensure readiness of all ingredients before service.
• Follow established recipes and portion guidelines for sushi preparation.
• Uphold high standards in food presentation and plating aesthetics.
• Check freshness, quality, and condition of fish, seafood, rice, and related items frequently.
• Adhere to proper seafood handling, storage, temperature control, and food safety protocols.
• Label, date, store, and apply FIFO practices meticulously to all ingredients.
• Maintain strict hygiene and sanitation in sushi preparation areas.
• Clean and sanitize sushi counters, utensils, knives, cutting boards, and equipment regularly.
• Reduce food waste via precise cutting, portioning, trimming, and storage methods.
• Monitor ingredient stock levels and notify supervisors of shortages promptly.
• Collaborate with Kitchen Supervisor, Head Chef, and other sections to ensure smooth kitchen operations.
• Prepare sushi orders accurately and within the expected service timelines.
• Ensure consistent quality, portion size, taste, and presentation during all services.
• Support development and testing of new sushi dishes, seasonal menus, and special items when required.
• Follow HACCP and all health, safety, and food hygiene regulations rigorously.
• Train and mentor junior sushi chefs, commis chefs, and kitchen assistants in sushi preparation techniques when needed.
• Assist with sushi station opening and closing procedures.
• Report any equipment malfunctions, quality issues, or food safety concerns to supervisors.
• Help other kitchen sections during busy periods as needed.
• Perform additional duties assigned by Head Chef, Executive Chef, or Kitchen Supervisor.

Required Qualifications and Skills

• Prior work experience as a Sushi Chef in a Japanese restaurant, hotel, or a comparable professional kitchen setting.
• Comprehensive knowledge of Japanese cuisine and sushi making processes.
• Exceptional knife and fish-cutting skills.
• Understanding of sushi rice preparation and use of authentic Japanese ingredients.
• Experience handling fresh fish and seafood with care.
• Strong grasp of hygiene, HACCP, and food safety standards.
• Competence in portion control and minimizing food waste.
• Keen attention to detail, cleanliness, and food presentation quality.
• Ability to work effectively under pressure in a fast-paced environment.
• Good collaboration and communication abilities.
• Consistency in maintaining quality during high-volume service.
• Culinary certification or specialized Japanese/sushi training is preferred.
• Experience in premium dining, hotel kitchens, or international Japanese restaurants is an advantage.