Job Description

A Sushi Chef prepares and serves various sushi, sashimi, and other Japanese dishes, focusing on fresh ingredients, precise knife skills, and artistic presentation while maintaining strict hygiene and food safety standards, often managing inventory, developing menus, and sometimes training junior staff in a fast-paced kitchen environment. Key Responsibilities:

Food Preparation:

Slice fish, chop vegetables, prepare sushi rice, create sauces, and assemble rolls (maki, nigiri, sashimi).

Menu & Innovation:

Develop new recipes, suggest menu additions, and adapt to customer preferences.

Quality Control:

Inspect ingredients, ensure high quality, and maintain consistency in every dish.

Hygiene & Safety:

Keep workstations, tools, and equipment sanitized; adhere to health codes.

Inventory Management:

Order supplies, monitor stock levels, and manage inventory.

Customer Service:

Interact with guests, take special requests, and ensure satisfaction.

Team Collaboration:

Train apprentices, coordinate with other kitchen staff, and communicate issues.
Essential Skills & Qualifications:

Proven experience as a sushi chef. Excellent knife skills and mastery of sushi techniques. Deep knowledge of fish, seafood, and ingredients. Strong understanding of Japanese cuisine and food safety. Creativity, attention to detail, and ability to work under pressure.
Work Environment:

Fast-paced kitchens, often requiring long hours, evenings, and weekends.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person