Executive Sushi Chef

Overview

• The primary duties and responsibilities of this role are:
• Prepare and present sushi, sashimi, nigiri, and maki rolls with exceptional precision, consistency, and artistry.
• Ensure all seafood and ingredients meet the highest standards of freshness, quality, and safety.
• Lead, supervise, and motivate the sushi team in daily mise en place, production, and service operations.
• Oversee proper handling, storage, and sanitation of raw fish and all sushi-related ingredients.
• Collaborate closely with the Executive Chef and outlet teams to create seasonal, innovative, and signature sushi menus.
• Monitor food cost, inventory levels, and portion control to maintain operational efficiency and cost effectiveness.
• Train, coach, and mentor team members in both traditional and contemporary sushi techniques.
• Ensure full compliance with HACCP standards and uphold all hygiene, sanitation, and safety protocols.
• Interact with guests when appropriate, addressing feedback to elevate the overall sushi dining experience.
• Contribute to pre opening activities, including kitchen setup, workflow planning, and menu development.
• Maintain accurate documentation related to inventory, production schedules, and staff training activities.
• Adhere to company policies and uphold the organization s Code of Conduct at all times.
• Maintain personal grooming and hygiene standards in line with departmental and company expectations.
• Support the company s recycling initiatives and promote sustainable sourcing and environmentally responsible practices.
• Any other duties as assigned.