Sushi Chef

– Sushi Chef

Position Title

Sushi Chef

The Sushi Chef is responsible for preparing and presenting high-quality sushi, sashimi, rolls, and other Japanese dishes while ensuring exceptional standards of food quality, hygiene, and presentation. The role requires expertise in seafood handling, knife skills, and Japanese culinary techniques to deliver an outstanding dining experience.

Key Responsibilities

• Prepare sushi, sashimi, nigiri, maki rolls, hand rolls, and specialty Japanese dishes according to established recipes and standards.
• Select, inspect, and handle seafood and ingredients to ensure freshness and quality.
• Prepare sushi rice and maintain consistency in flavor, texture, and presentation.
• Perform fish cleaning, filleting, portioning, and other preparation tasks.
• Ensure proper storage, labeling, and rotation of seafood and ingredients.
• Maintain cleanliness and sanitation of the sushi station and work areas.
• Follow food safety, hygiene, and health regulations at all times.
• Assist with inventory management and report stock requirements to supervisors.
• Minimize food waste and support cost-control initiatives.
• Coordinate with kitchen and service teams to ensure timely order preparation and delivery.
• Maintain high standards of presentation and portion control.
• Assist in developing new sushi items and seasonal menu offerings when required.

Required Skills & Qualifications

• Proven experience as a Sushi Chef or in a similar Japanese cuisine role.
• Strong knowledge of sushi preparation techniques and seafood handling.
• Excellent knife skills and attention to detail.
• Knowledge of food safety and sanitation practices.
• Ability to work efficiently in a fast-paced environment.
• Strong teamwork and communication skills.
• Passion for Japanese cuisine and culinary excellence.

Preferred Qualifications

• Culinary training or certification in Japanese cuisine.
• Experience in fine dining, luxury hospitality, or high-volume restaurant operations.
• Knowledge of traditional and contemporary sushi preparation methods.
• Food safety certification preferred.

Working Conditions

• Ability to stand for extended periods.
• Flexible work schedule, including evenings, weekends, and public holidays.
• Exposure to refrigerated storage areas and commercial kitchen environments.

Key Performance Indicators (KPIs)

• Quality and consistency of sushi and Japanese dishes.
• Customer satisfaction and guest feedback.
• Compliance with food safety and hygiene standards.
• Food waste control and inventory accuracy.
• Efficiency during service periods.