Job Description

A sushi chef's job description includes preparing sushi, sashimi, and other Japanese dishes, ensuring ingredient quality and freshness, maintaining strict food safety and hygiene standards in the kitchen, managing inventory and orders, developing new menu items, and often training and supervising other staff. Key skills involve expert knife skills for cutting fish and a strong attention to detail and presentation to create visually appealing and delicious dishes. Key Responsibilities

Food Preparation:

Expertly prepare a variety of sushi, sashimi, maki rolls, and other Japanese dishes using traditional techniques and recipes.

Ingredient Management:

Select, inspect, and maintain high-quality, fresh ingredients, including fish, vegetables, and rice.

Kitchen Operations:

Order supplies, manage inventory to minimize waste, and maintain a clean, organized, and sanitary sushi bar and kitchen area.

Menu Development:

Collaborate with management to design and create new sushi dishes and specials, and sometimes develop entire sushi menus.

Food Safety:

Adhere to all food safety, health, and hygiene regulations to ensure the safety of the food served to customers.

Customer Service:

Interact with customers to understand their preferences and accommodate special requests for a personalized experience.

Training and Mentorship:

Train and guide junior kitchen staff on sushi preparation techniques and standards.
Job Types: Full-time, Permanent

Pay: ₹15,306.57 - ₹38,416.84 per month

Benefits:

Cell phone reimbursement Food provided Paid sick time Provident Fund
Work Location: In person