Sushi Chef

Job Summary

Key Responsibilities

• Prepare sushi, nigiri, maki rolls, and other Japanese dishes to established recipes and standards.
• Select, inspect, and handle fresh fish, seafood, rice, and other ingredients.
• Use excellent knife skills and precise preparation techniques.
• Maintain attractive, consistent presentation, freshness, quality, and portion control.
• Follow food safety, sanitation, and hygiene regulations.
• Monitor storage temperatures and ingredient rotation.
• Prepare sushi rice, sauces, and garnishes.
• Keep the sushi station clean, organized, and stocked.
• Minimize food waste while maintaining product quality.
• Work efficiently during busy service periods.
• Coordinate with kitchen and service staff for smooth operations.
• Assist with menu development and train junior kitchen staff when required.

Requirements

• Proven Sushi Chef experience or experience in a similar Japanese cuisine role.
• Strong sushi preparation and Japanese culinary technique knowledge.
• Excellent knife-handling and fish-cutting skills.
• Knowledge of seafood quality, freshness, and handling.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure in a fast-paced kitchen.
• Strong attention to detail and presentation.
• Team-oriented attitude with good communication skills.
• Culinary certification or relevant training is an advantage.
• High-end restaurant or hotel experience is preferred.
• Knowledge of inventory and portion control, teamwork, communication, and time management.

Workplace

• Work is performed in person.