Commis Chef - Sushi Specialty

Summary

• Prepare and present sushi dishes according to authentic Japanese techniques and hotel standards
• Ensure all mise en place for sushi station is completed before service and maintained throughout operations
• Handle fresh seafood and other ingredients with care, ensuring proper storage and hygiene
• Assist in creating innovative sushi menu items while maintaining traditional quality and presentation
• Monitor portion control, minimize wastage, and ensure cost-effective use of ingredients
• Maintain cleanliness and sanitation of the sushi station in compliance with HACCP and hotel policies
• Collaborate with other kitchen sections to ensure smooth service during peak hours
• Check freshness and quality of fish and other sushi ingredients daily and report any discrepancies
• Support in training new staff on sushi preparation and plating techniques
• Uphold safety standards and maintain professional grooming and behavior at all times

Qualifications

• Diploma or certification in Culinary Arts or specialized training in Japanese cuisine
• Minimum 1 year of experience in sushi preparation within a luxury hotel or fine dining restaurant
• Strong knowledge of traditional sushi techniques, knife skills, and seafood handling
• Ability to work under pressure in a fast-paced kitchen environment while maintaining quality
• Excellent attention to detail, creativity, and commitment to high culinary standards