Job Description

A Sushi Chef prepares and creates various sushi, sashimi, and rolls, focusing on high-quality ingredients, precise knife skills, and artistic presentation while maintaining strict hygiene and food safety standards, often interacting with customers and potentially training junior staff in a fast-paced kitchen. Key duties include fish preparation (cleaning, filleting), rice cooking, menu creation, inventory management, and ensuring a sanitary workspace. Key Responsibilities:

Sushi Preparation

: Craft nigiri, sashimi, maki, and specialty rolls with fresh fish, seafood, vegetables, and accompaniments like wasabi and soy sauce.

Ingredient Management

: Select, order, and handle high-quality ingredients, ensuring freshness and proper storage.

Quality & Presentation

: Ensure visual appeal, consistent quality, and excellent flavor in every dish, adhering to health codes.

Hygiene & Safety

: Maintain a spotless sushi station and adhere to all food safety regulations.

Customer Service

: Interact with guests, offer recommendations, and take special requests at the sushi bar.

Menu Development

: Collaborate on new recipes, specials, and overall menu innovation.

Staff Supervision

: Train and mentor junior chefs or apprentices.

Inventory Control

: Monitor stock levels and requisition supplies.
Essential Skills & Requirements:

Proven experience in a Japanese culinary setting. Expert knife skills, precision cutting, and rolling techniques. Deep knowledge of fish, seafood, and sushi ingredients. Creativity in dish design and plating. Strong understanding of food safety and sanitation. Ability to work efficiently under pressure in a fast-paced environment. Excellent communication and teamwork skills.
Job Type: Full-time

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

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person