Sushi Chef

About the role

The Sushi Chef is responsible for preparing authentic and contemporary Japanese cuisine while maintaining exceptional standards of quality, freshness, presentation, and food safety in a luxury hospitality environment.

Key responsibilities

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations following established recipes and presentation standards.
• 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 concerns to the senior culinary team.
• Prepare sushi rice and essential ingredients with precise control of cooking, seasoning, temperature, texture, and consistency.
• Develop innovative sushi dishes while preserving authenticity of Japanese cuisine.
• Coordinate with the service team to accommodate guest preferences, dietary requirements, special requests, and food allergies.
• Monitor ingredient availability, maintain stock levels, conduct inventories, and support ordering to ensure uninterrupted operations.
• Maintain strict hygiene, sanitation, and food‑safety standards across all preparation areas.

Required profile

• Diploma or certification in Culinary Arts, Japanese Cuisine, or 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 contamination‑prevention procedures.
• Creative culinary ability with excellent attention to detail, consistency, portion control, and sophisticated presentation.

Required skills

• sashimi cutting
• sushi preparation
• contamination-prevention procedures
• rice preparation
• advanced knife skills
• traditional Japanese ingredients
• expert knowledge of seafood handling
• hygiene sanitation
• raw-food safety
• allergen management
• fish filleting
• HACCP requirements