Requirements
Previous experience as a Sushi Chef in a Japanese restaurant or professional kitchen is required. Strong knowledge of Japanese cuisine, sushi preparation techniques, and fish handling is essential. Must have excellent knife skills, understanding of food hygiene, HACCP, and food safety standards. Ability to work efficiently in a fast-paced environment and maintain consistent quality during high-volume service is necessary.
Description
Key Responsibilities Prepare a variety of sushi items including 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. Maintain excellent knife skills and ensure proper handling of sushi knives and equipment. Prepare vegetables, garnishes, sauces, marinades, and other ingredients required for sushi preparation. Complete daily mise en place before service to ensure all ingredients are ready. Ensure sushi items are prepared according to standardized recipes and portion specifications. Maintain high standards of food presentation, plating, and visual appeal. Monitor the freshness, quality, and condition of fish, seafood, rice, and other ingredients. Follow proper seafood handling, storage, temperature-control, and food safety procedures. Ensure all ingredients are properly labeled, dated, stored, and handled according to FIFO procedures. Maintain strict hygiene and sanitation standards in the sushi preparation area. Keep sushi counters, preparation areas, knives, cutting boards, utensils, and equipment clean and sanitized. Minimize food waste through proper cutting, trimming, portioning, and storage techniques. Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages. Coordinate with the Kitchen Supervisor, Head Chef, and other kitchen sections to ensure smooth service. Ensure sushi orders are prepared accurately and within the required service time. Maintain consistency in taste, portion size, quality, and presentation during every service. Assist with developing and testing new sushi items, seasonal dishes, and menu specials when required. Follow HACCP, food safety, health, and safety regulations at all times. Train and guide Junior Sushi Chefs, Commis Chefs, and kitchen assistants on sushi preparation techniques when required. Assist with opening and closing procedures of the sushi station. Report equipment problems, quality issues, and food safety concerns to the Kitchen Supervisor or Head Chef. Support other kitchen sections during busy periods when required. Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Supervisor.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/sushi training is an advantage. Experience in premium dining, hotel, high-volume, or international Japanese restaurants is preferred.