Sushi Chef

Summary

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations, in accordance with established recipes and presentation standards.
• Demonstrate expert knife skills in cleaning, cutting, slicing, portioning, and filleting various types of fish and seafood.
• Inspect the freshness and quality of fish, seafood, fruits, vegetables, and other ingredients, reporting any concerns to the senior culinary team.
• Prepare sushi rice and other essential ingredients with precise control of cooking, seasoning, temperature, texture, and consistency.
• Develop innovative and contemporary sushi dishes while preserving the authenticity and philosophy of Japanese cuisine.
• Prepare Japanese-inspired appetizers, soups, salads, sauces, garnishes, and accompaniments to complement the sushi menu.
• Ensure every dish meets established standards for quality, flavour, portion size, presentation, temperature, and food safety.
• Coordinate closely with the service team to accommodate guest preferences, dietary requirements, special requests, and food allergies accurately.
• Monitor ingredient availability, maintain appropriate stock levels, conduct regular inventories, and support ordering requirements to ensure uninterrupted operations.
• Minimize food waste through accurate portioning, proper storage, stock rotation, and efficient utilization of premium ingredients.
• Maintain strict hygiene, sanitation, and food-safety standards across all sushi preparation areas to prevent contamination and ensure safe handling of raw products.
• Clean and sterilize knives, utensils, preparation surfaces, and equipment before and after use, reporting equipment defects or maintenance requirements promptly.

Qualifications

• Diploma or certification in Culinary Arts, Japanese Cuisine, or a related culinary discipline is preferred.
• Minimum 2â€3 years of relevant experience as a Sushi Chef within reputable restaurants or a luxury hospitality environment.
• Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling, rice preparation, and traditional Japanese ingredients.
• Strong understanding of raw-food safety, HACCP requirements, allergen management, hygiene, sanitation, and contamination-prevention procedures.
• Creative culinary ability with excellent attention to detail, consistency, portion control, and sophisticated food presentation.
• Strong communication, organization, and teamwork skills, with the ability to perform efficiently in a fast-paced culinary environment.