Sushi Chef

The Sushi Cook is responsible for preparing a variety of sushi dishes, including sashimi, nigiri, maki rolls, and specialty items, while maintaining the highest standards of food safety, quality, and presentation. This role requires excellent knife skills, attention to detail, and a strong understanding of Japanese cuisine.

Responsibilities:

• Prepare and execute sushi menu items, including cutting fish, preparing rice, and assembling rolls.
• Maintain cleanliness and organization of the sushi bar and preparation area.
• Ensure all ingredients are fresh, properly stored, and rotated according to FIFO (first in, first out).
• Maintain a high standard of hygiene, food safety, and sanitation in compliance with local health regulations.
• Monitor inventory and communicate supply needs to the chef or manager.
• Interact with guests when required, demonstrating professionalism and product knowledge.
• Collaborate with kitchen team members to ensure timely and accurate food service.
• Follow all recipes, portion controls, and presentation specifications.
• Stay updated on new sushi trends, techniques, and seasonal ingredients.

Qualifications:

• Previous experience as a cook in a restaurant or hotel kitchen preferred.
• Strong culinary skills, including knowledge of various cooking techniques and ingredients.
• Ability to work efficiently and accurately under pressure.
• Excellent time management and organizational skills.
• Ability to work as part of a team and follow instructions.
• Food Handler’s Certification required.