Sushi Chef

Summary:

The Sushi Chef is responsible for preparing and presenting a variety of sushi and other Japanese dishes to the highest standards. They must possess excellent knife skills, knowledge of fish and seafood handling, and a passion for creating visually appealing and delicious sushi creations.

Essential Duties & Responsibilities

• Sushi Preparation
  • Select, prepare, and cut a variety of fish and seafood for sushi and sashimi.
  • Cook and prepare rice for sushi according to restaurant methods.
  • Prepare various sushi rolls, nigiri, sashimi, and other Japanese dishes following recipes and standards.
  • Plate sushi and other dishes in an artistic and appealing manner.
• Kitchen Maintenance and Sanitation
  • Maintain a clean and organized work area, including sushi preparation stations, utensils, and equipment.
  • Adhere to strict food safety and sanitation guidelines, particularly when handling raw fish and seafood.
  • Clean and organize the sushi area regularly.
• Inventory and Ordering
  • Monitor inventory levels of fish, seafood, and other ingredients.
  • Notify management of low inventory levels as needed.
• Customer Service
  • Interact with guests at the sushi bar, answering questions about menu items and making recommendations.
  • Accommodate special requests and dietary restrictions whenever possible.
• Additional Duties
  • May assist with training new kitchen staff on sushi preparation techniques.
  • May participate in menu development and create new sushi dishes.
  • Perform other duties as assigned by the supervisor or management.

Qualifications

• Experience: Prior experience as a sushi chef or extensive experience preparing sushi is highly preferred.
• Skills: Excellent knife skills, knowledge of fish and seafood handling, ability to follow recipes and instructions, artistic plating skills, and good communication skills.
• Physical Requirements: Ability to stand for extended periods of time, handle sharp objects, and work in a sometimes cold or hot environment.