Sushi Chef

About This Role

We are seeking a skilled and passionate Sushi Chef to prepare high-quality sushi, sashimi, and Japanese cuisine while maintaining exceptional hygiene, presentation, and food safety standards. The ideal candidate should have strong knife skills, knowledge of Japanese ingredients, and the ability to work efficiently in a fast-paced restaurant environment.

Key Responsibilities

• Prepare sushi, sashimi, nigiri, maki rolls, tempura, and other Japanese dishes according to company standards.
• Ensure freshness and quality of all seafood, rice, vegetables, and ingredients used in sushi preparation.
• Maintain proper sushi rice preparation and seasoning consistency.
• Demonstrate excellent knife handling and fish-cutting techniques.
• Create visually appealing plating and food presentation.
• Monitor inventory levels and coordinate with purchasing/store teams for daily requisitions.
• Ensure compliance with food safety, HACCP, sanitation, and hygiene standards at all times.
• Maintain cleanliness and organization of sushi stations, refrigerators, and kitchen equipment.
• Minimize food wastage through effective stock rotation and portion control.
• Support menu development and introduce innovative sushi concepts and seasonal specials.
• Coordinate with service teams to ensure timely preparation and guest satisfaction.
• Handle guest dietary requests and allergy concerns professionally.
• Ensure all kitchen operations meet company SOPs and operational standards.

Requirements

• Minimum 2–5 years of experience as a Sushi Chef in a restaurant, hotel, or fine dining environment.
• Strong knowledge of Japanese cuisine and sushi preparation techniques.
• Expertise in handling raw fish, seafood preparation, and sushi rice making.
• Good understanding of food safety and hygiene practices.
• Ability to work under pressure in a high-volume operation.
• Strong communication and teamwork skills.
• Culinary certification or relevant hospitality qualification preferred.
• Flexibility to work shifts, weekends, and public holidays.

Preferred Skills

• Advanced knife skills and fish filleting expertise.
• Creativity in sushi presentation and menu innovation.
• Knowledge of Japanese ingredients, sauces, and seasonings.
• Time management and multitasking abilities.
• Leadership skills for supervising junior staff.

KPIs / Performance Indicators

• Food quality and presentation standards maintained.
• Guest satisfaction and positive feedback scores.
• Kitchen hygiene and food safety compliance.
• Reduction in food wastage and inventory losses.
• Timely order preparation during peak hours.
• Consistency in taste and portion standards.