Sushi Sous Chef

Position Overview

Key Responsibilities

• Prepare and present sushi, sashimi, nigiri, maki rolls, and other Japanese dishes to the highest standards.
• Ensure consistency in taste, presentation, and portioning across all service periods.
• Maintain proper handling, storage, and preparation of seafood and raw ingredients.
• Monitor freshness and quality of all products used within the sushi section.
• Maintain high standards of hygiene, sanitation, and food safety in compliance with HACCP and company procedures.
• Support menu development and seasonal dish creation in collaboration with the Executive Chef.
• Manage mise en place efficiently and ensure smooth kitchen operations during service.
• Train and mentor junior chefs and kitchen staff within the sushi section.
• Control food cost, wastage, and inventory levels within the assigned section.
• Ensure kitchen equipment and workstations are maintained in excellent condition.

Candidate Profile

• Proven experience as a Sushi Chef in luxury hotels, premium Japanese restaurants, or internationally recognized hospitality brands.
• Strong understanding of traditional and modern Japanese cuisine techniques.
• Excellent knife skills and seafood handling knowledge.
• Experience in high-volume and fast-paced dining environments.
• Ability to maintain consistency under pressure.
• Strong communication and teamwork skills.
• Positive attitude with attention to detail and passion for Japanese cuisine.
• International experience or GCC experience is an advantage.

Qualifications

• Culinary Degree or relevant culinary training preferred.
• Minimum 3–5 years of experience in Japanese cuisine and sushi preparation.
• HACCP or Food Safety certification preferred.