Job Description

A Sushi Chef's (JD) involves preparing various sushi (maki, nigiri, sashimi), ensuring ingredient freshness (fish, veg), maintaining hygiene, managing inventory/ordering, creating new dishes, and coordinating with staff, all while delivering high-quality, visually appealing Japanese cuisine and often interacting directly with customers at the bar. Key Responsibilities:

Sushi Preparation:

Create diverse sushi, sashimi, and rolls, adding flavors with wasabi, ginger, and rice vinegar, according to recipes and special requests.

Ingredient Management:

Select, inspect, and prepare fresh fish, vegetables, and other high-quality ingredients.

Hygiene & Safety:

Maintain pristine cleanliness and adhere strictly to health, safety, and sanitation regulations in the kitchen/sushi bar.

Menu & Innovation:

Develop new recipes, specials, and menu items, staying current with culinary trends.

Inventory & Ordering:

Monitor stock levels, place orders, and minimize waste.

Teamwork:

Collaborate with waitstaff and other kitchen members for efficient service.

Customer Service:

Interact with patrons at the sushi bar, explaining dishes and accommodating preferences.

Staff Supervision:

Train and guide junior kitchen staff.
Required Skills & Qualifications:

Experience as a Sushi Chef or in Asian cuisine. Expertise in sushi techniques (rolling, fish cutting). Strong knowledge of Japanese ingredients and flavors. Ability to work fast, accurately, and be a team player. Flexibility for evening/weekend shifts.
Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person