The Sushi Chef oversees kitchen operations while preparing a diverse range of Japanese dishes, including sushi and sashimi. Key responsibilities include sourcing fresh seafood, perfecting rice seasoning, and maintaining high-level plating standards while supervising the kitchen brigade.
- Assemble and prepare ingredients for menu items.
- Prepare simple food items. “mis-en-place”
- Cook and serve dishes according to the restaurant’s menu.
- Able to develop sushi menus
- Monitor and order ingredients, supplies and equipment
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
- Maintains a clean, organized, and sanitary workstation
- Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
- Prepare kitchen equipment for use.
- Assist with checking, receiving and storing of goods.
- Manages sushi station inventory, orders supplies, and minimizes wastage.
- Interacts with guests at the sushi bar to provide an engaging dining experience
- Maintain storage areas.
Skills
Proven experience as a Sushi Chef Deep knowledge of sushi types and traditional techniques. Should understand how to read recipes and a good knowledge of cooking Good communication skills Thorough understanding of food safety guidelines and sanitation practices for raw fish. Understanding of, flavour, pairings, and authenticity