Sushi Chef

Responsibilities:

1. Preparation & Cooking:

o Prepare and execute sushi dishes, including nigiri, sashimi, maki rolls, and specialty rolls.

o Handle raw fish and other seafood safely, ensuring freshness and quality.

o Prepare sushi rice with the correct seasoning and texture.

2. Presentation & Creativity:

o Ensure visually appealing presentation of sushi dishes.

o Develop and introduce new sushi items or seasonal specials.

3. Hygiene & Safety:

o Maintain cleanliness and hygiene in the kitchen, following food safety regulations.

o Properly store and handle seafood and perishable ingredients.

4. Inventory & Stock Management:

o Monitor ingredient freshness and ensure adequate stock levels.

o Order and receive supplies as needed.

5. Teamwork & Customer Service:

o Work efficiently with kitchen staff and servers to ensure timely service.

o Interact with customers when needed, answering questions about sushi ingredients and preparation.

Requirements:

1. Experience & Skills:

o Proven experience as a Sushi Chef or in a similar role.

o Knowledge of Japanese cuisine, sushi preparation techniques, and knife skills.

o Ability to prepare sushi with precision and consistency.

2. Certifications & Hygiene:

o Food handling and safety certification (as required by local regulations).

o Knowledge of HACCP and hygiene standards.

3. Physical & Personal Traits:

o Strong attention to detail and artistic plating skills.

o Ability to work in a fast-paced environment.

o Good communication and teamwork skills.

o Ability to stand for long hours and handle kitchen pressure.