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RESPONSIBILTIES:
- Create and prepare a diverse and authentic sushi menu using a variety of fresh ingredients and raw fish, including salmon, tuna, and unagi
- Prepare Japanese-inspired appetizers, soups, salads, and accompanying dishes aligned with the philosophy and standards of Japanese cuisine
- Ensure all dishes are prepared and presented according to the restaurant’s quality and presentation standards
- Coordinate closely with front of house staff regarding customer preferences, dietary requirements, allergies, and special requests
- Maintain excellent food quality, freshness, and consistency across all service periods
- Oversee and organize kitchen stock, ingredients, and storage areas, ensuring accurate dating, rotation, and quality assurance procedures are followed
- Monitor stock levels and assist with ordering to ensure efficient kitchen operations
- Drive waste reduction initiatives and assist in managing food cost and budgetary controls
- Ensure strict adherence to hygiene, cleanliness, food safety, and health and safety regulations at all times
- Support and contribute to a positive and professional kitchen culture
- Assist with training and mentoring junior kitchen staff where required
REQUIREMENTS:
- Matric certificate; Culinary Diploma or relevant culinary qualification preferred
- At least 2 – 3 years’ experience as a Sushi Chef or within an Asian/Japanese restaurant environment
- Strong knowledge of sushi preparation techniques, sushi rolling, knife skills, and various sushi types
- Passion for Japanese cuisine and attention to authentic preparation methods
- Ability to work quickly and accurately in a high-pressure environment
- Ability to work effectively within a team environment
- Exceptional customer service and communication skills
- High attention to detail and commitment to quality
- Availability to work hospitality hours, including evenings, weekends, and public holidays
- Ability to remain calm and efficient under pressure.
