Sushi Chef

Role Overview

We are looking for a skilled Sushi Chef to expertly prepare a diverse range of sushi dishes including rolls, maki, nigiri, sashimi, temaki, and specialty items in a professional kitchen setting. The candidate will be responsible for the meticulous preparation of sushi rice, selection and filleting of fresh fish and seafood, and maintaining the highest standards of hygiene and food safety.

Key Responsibilities

• Craft a variety of sushi items, ensuring adherence to standardized recipes and visual appeal.
• Prepare sushi rice to the proper consistency, temperature, and flavor profile.
• Handle fresh fish and seafood by cleaning, cutting, filleting, and portioning to specified standards.
• Maintain and utilize excellent knife skills, ensuring proper care of sushi knives and kitchen tools.
• Prepare vegetables, garnishes, sauces, and marinades essential for sushi dishes.
• Complete daily mise en place to guarantee readiness prior to service.
• Monitor ingredient freshness, quality, and storage conditions following FIFO and food safety protocols.
• Ensure cleanliness and sanitization of the sushi station, equipment, and utensils.
• Manage food waste by accurate portioning, trimming, and storage techniques.
• Coordinate with kitchen leadership and other sections to ensure seamless service delivery and timely order preparation.
• Assist in training junior staff on sushi techniques and support opening and closing station procedures.
• Report any equipment, quality, or safety concerns to the kitchen management.
• Contribute to the development and testing of new sushi items and seasonal menu specials.
• Adhere to HACCP guidelines, food hygiene, and safety regulations consistently.
• Provide assistance to other kitchen departments during peak hours as required.

Candidate Requirements

• Prior experience working as a Sushi Chef in Japanese restaurants, hotels, or similar environments.
• In-depth expertise in Japanese cuisine and sushi preparation methods.
• Exceptional skills in knife handling and fish cutting.
• Competence in preparing sushi rice and familiarity with Japanese ingredients.
• Proven experience managing fresh seafood safely and hygienically.
• Strong knowledge of food hygiene standards and HACCP compliance.
• Attention to portion control and minimizing food waste.
• Meticulous approach to cleanliness and food presentation.
• Ability to efficiently operate in a fast-paced kitchen environment.
• Effective communication and teamwork capabilities.
• Consistent delivery of quality dishes during high service volumes.
• Culinary certification or specialized training in Japanese cuisine or sushi is beneficial.
• Experience in premium dining settings, hotels, or high-volume international Japanese restaurants is preferred.