Sushi Chef

Key Responsibilities

• Prepare sushi rolls, maki, nigiri, sashimi, temaki, and specialty sushi.
• Prepare and season sushi rice to the required consistency, temperature, and taste.
• Select, clean, cut, fillet, and portion fresh fish and seafood according to required standards.
• Prepare vegetables, garnishes, sauces, marinades, and other sushi ingredients.
• Complete daily mise en place before service.
• Prepare sushi according to standardized recipes and portion specifications.
• Maintain high standards of food presentation, plating, taste, and visual appeal.
• Follow seafood handling, storage, temperature-control, labeling, dating, and FIFO procedures.
• Maintain hygiene and sanitation standards in the sushi preparation area and equipment.
• Minimize food waste through proper cutting, trimming, portioning, and storage.
• Monitor stock levels and report shortages, equipment problems, quality issues, and safety concerns.
• Coordinate with kitchen leadership, support other sections during busy periods, and train junior staff when required.

Requirements

• Previous experience as a Sushi Chef in a Japanese restaurant, hotel, or similar professional kitchen.
• Strong knowledge of Japanese cuisine and sushi preparation techniques.
• Excellent knife-handling and fish-cutting skills.
• Good knowledge of sushi rice preparation and Japanese ingredients.
• Experience handling fresh fish and seafood.
• Strong understanding of food hygiene, HACCP, and food safety standards.
• Good knowledge of portion control and food wastage management.
• Strong attention to detail, cleanliness, and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain consistent quality during high-volume service.
• Culinary qualification or professional Japanese cuisine or sushi training is an advantage.

Preferred Experience