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Area Chef [Sushi]
Kitopi
Baladiyat ad Dawhah, QAT
Full-time
Mid-Senior
Onsite
Discovered 2 days ago
sushi preparationJapanese culinary techniquessashimi, maki, nigiri, and omakase preparationfish quality, sourcing, butchery, and handlingrecipe and SOP developmentkitchen team training
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sushi preparationJapanese culinary techniquessashimi, maki, nigiri, and omakase preparation
Role Overview
The Area Chef [Sushi] owns sushi culinary standards across multiple outlets and supports consistent quality, operations, and guest experience.
The role operates across multiple locations and partners with culinary, menu-development, and operations teams.
Key Skills for This Role
sushi preparationJapanese culinary techniquessashimi, maki, nigiri, and omakase preparationfish quality, sourcing, butchery, and handlingrecipe and SOP developmentkitchen team training
Full Job Posting
Role Overview
The Area Chef [Sushi] owns sushi culinary standards across multiple outlets and supports consistent quality, operations, and guest experience.
The role operates across multiple locations and partners with culinary, menu-development, and operations teams.
What You’ll Do
- Own sushi standards from knife work and fish preparation through plating and presentation.
- Develop and enforce recipes, portioning guides, and sushi-production SOPs.
- Train and mentor kitchen teams on sushi techniques, station setup, and service execution.
- Visit outlets, conduct quality audits, and drive corrective action.
- Collaborate on sushi offerings, seasonal specials, and product trials.
- Monitor food safety, allergen protocols, and hygiene compliance under UAE regulations.
- Support inventory, sourcing, waste reduction, food-cost control, kitchen KPIs, and labor efficiency.
- Lead readiness for new outlet openings through team training and brand-standard implementation.
What We’re Looking For
- At least 5 years of experience as a Sushi Chef, including at least 2 years in a senior or multi-outlet role.
- Deep expertise in Japanese techniques including sushi, sashimi, maki, nigiri, and omakase-style preparation.
- Strong knowledge of fish quality, sourcing, butchery, and handling best practices.
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