Sushi Chef

• Prepare sushi dishes according to recipes and standards, ensuring consistency in taste, presentation, and quality.
• Handle and prepare raw fish and other seafood ingredients with precision and care.
• Maintain cleanliness and organization of the sushi station, including proper storage of ingredients and sanitation of equipment.
• Monitor inventory levels and place orders for fresh ingredients to ensure availability and freshness.
• Collaborate with the kitchen team to coordinate timing and execution of sushi orders with other menu items.
• Train and supervise sushi assistants, providing guidance on proper techniques and procedures.
• Follow food safety and hygiene regulations, including proper handling of raw fish and sanitation practices.
• Stay updated on sushi trends, techniques, and new ingredients to continuously improve menu offerings.
• Handle customer inquiries and special requests related to sushi dishes, providing recommendations and ensuring customer satisfaction.
• Assist in menu planning and development, contributing creative ideas for new sushi rolls and dishes.
  
  

Qualifications

• Proven experience as a Sushi Chef, with a minimum of 2-3 years working in a Japanese restaurant environment.
• Strong knowledge of sushi preparation techniques, including slicing, rolling, and garnishing.
• Proficiency in handling and filleting various types of fish and seafood.
• Understanding of Japanese ingredients and flavor profiles.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Excellent knife skills and dexterity.
• Food safety certification is preferred.
• Ability to communicate effectively and work well within a team.
• Flexibility to work evenings, weekends, and holidays as needed.