Sushi Chef

Roles and responsibilities

• Sushi Preparation

  • Prepare sushi rice by seasoning it with vinegar, sugar, and salt to achieve the desired texture and flavor.
  • Select and prepare fresh ingredients, including fish, seafood, vegetables, and seaweed (nori), for sushi rolls, nigiri, and sashimi.
  • Assemble various types of sushi, such as maki rolls, temaki (hand rolls), nigiri, and sashimi, with precision and attention to detail.

• Ingredient Handling and Maintenance

  • Ensure the proper storage and handling of raw fish and seafood, following food safety regulations to prevent contamination and ensure freshness.
  • Maintain a clean and organized sushi station, ensuring all ingredients are readily available and in good condition.
  • Regularly check and maintain the quality of ingredients, including checking the freshness of fish, rice, and other components.

• Cutting and Filleting

  • Skillfully slice fish and other proteins for sushi preparation, ensuring uniform thickness and an aesthetically pleasing presentation.
  • Fillet fish properly, ensuring the highest standards of safety and hygiene.
  • Use precise knife techniques, including the use of specialized sushi knives (e.g., yanagiba), to prepare ingredients with minimal waste.

• Presentation and Plating

  • Arrange sushi on plates or serving boards in an attractive and visually appealing manner, following traditional Japanese presentation styles.
  • Garnish sushi with appropriate accompaniments such as wasabi, pickled ginger, or decorative herbs.

• Customer Interaction

  • In some settings, sushi makers may work directly in front of customers at a sushi bar, interacting with guests and explaining the sushi offerings.
  • Customize sushi orders based on customer preferences, including accommodating dietary restrictions or preferences such as vegetarian options or specific ingredients.
  • Provide recommendations to customers based on their tastes and the restaurant's specialties.

• Maintaining Cleanliness and Hygiene

  • Follow food safety protocols to prevent contamination, especially when working with raw fish and seafood.
  • Keep the sushi preparation area clean, organized, and free from clutter.
  • Clean and sanitize tools, equipment, and surfaces regularly to maintain a hygienic environment.

• Menu Development and Innovation

  • Collaborate with chefs or management to develop new sushi menu items or seasonal specialties.
  • Experiment with different ingredients, flavors, and presentation styles to create unique and innovative sushi dishes.

• Inventory Management

  • Monitor the inventory of sushi ingredients, such as fish, rice, and nori, to ensure they are adequately stocked.
  • Work with the kitchen team or management to place orders for fresh ingredients and ensure timely deliveries.

• Food Safety and Compliance

  • Adhere to all food safety guidelines and regulations, including those related to the handling, storage, and preparation of raw fish and seafood.
  • Maintain proper temperatures for ingredients, particularly fish, to prevent spoilage and ensure quality.

Desired candidate profile

The Sushi Maker is responsible for carrying out the production of all menu items, preparing the required mise-en-place, and ensuring the proper handling and storage of food.

ROLE PROFILE

• Prepare menu items, ensuring proper portioning, arrangement, and garnish.
• Maintain food logs and monitor the quality and quantity of prepared food.
• Identify and report excess food items, adhering to company safety and security policies.
• Demonstrate good knowledge of allergens in different types of food.
• Expertly prepare all types of sushi, including maki, nigiri, and sashimi, following recipes and brand chef guidelines.
• Manage food prep activities, coordinating with staff to meet special requests and food allergies.
• Maintain hygiene principles in cooking areas, regularly cleaning the workspace at the end of each shift.
• Inspect the quality of fruits, vegetables, and fish used in sushi dishes.
  

Requirements

• 2+ years of related culinary experience.
• Experience working with high volume production.
• Highly organized with strong multitasking skills.
• Adapt in a multicultural environment.
• Excellent listening abilities.
• English (Full professional proficiency - Required).