Sushi Chef

About the role

The Sushi Chef will craft authentic and contemporary Japanese cuisine for guests at a luxury hotel, ensuring the highest standards of quality, freshness, presentation and food safety.

Key responsibilities

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki and signature creations.
• Demonstrate expert knife skills in cleaning, cutting, slicing, portioning and filleting various fish and seafood.
• Inspect freshness and quality of fish, seafood, fruits, vegetables and other ingredients, reporting any concerns.
• Prepare sushi rice and essential ingredients with precise control of cooking, seasoning, temperature and texture.
• Develop innovative sushi dishes while preserving the authenticity of Japanese cuisine.
• Coordinate with the service team to accommodate guest preferences, dietary requirements and allergies.
• Monitor ingredient availability, maintain stock levels, conduct inventories and support ordering.
• Maintain strict hygiene, sanitation and food‑safety standards in all preparation areas.

Required profile

• Diploma or certification in Culinary Arts, Japanese Cuisine or a related discipline (preferred).
• Minimum 2–3 years of experience as a Sushi Chef in reputable restaurants or luxury hospitality.
• Strong understanding of raw‑food safety, HACCP requirements, allergen management and sanitation procedures.
• Creative culinary ability with excellent attention to detail, consistency and sophisticated presentation.
• Effective communication, organization and teamwork skills in a fast‑paced environment.

Required skills

• Advanced knife skills.
• Sushi preparation and rice handling.
• Sashimi cutting and fish filleting.
• Seafood handling.
• HACCP and raw‑food safety knowledge.