Key Responsibilities

• Prepare a variety of sushi items including sushi rolls, maki, nigiri, sashimi, temaki, and specialty sushi.
• Prepare and season sushi rice to the required consistency, temperature, and taste.
• Select, clean, cut, fillet, and portion fresh fish and seafood according to required standards.
• Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.
• Prepare vegetables, garnishes, sauces, marinades, and other ingredients required for sushi preparation.
• Complete daily mise en place before service to ensure all ingredients are ready.
• Ensure sushi items are prepared according to standardized recipes and portion specifications.
• Maintain high standards of food presentation, plating, and visual appeal.
• Monitor the freshness, quality, and condition of fish, seafood, rice, and other ingredients.
• Follow proper seafood handling, storage, temperature-control, and food safety procedures.
• Ensure all ingredients are properly labeled, dated, stored, and handled according to FIFO procedures.
• Maintain strict hygiene and sanitation standards in the sushi preparation area.
• Keep sushi counters, preparation areas, knives, cutting boards, utensils, and equipment clean and sanitized.
• Minimize food waste through proper cutting, trimming, portioning, and storage techniques.
• Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.
• Coordinate with the Kitchen Supervisor, Head Chef, and other kitchen sections to ensure smooth service.
• Ensure sushi orders are prepared accurately and within the required service time.
• Maintain consistency in taste, portion size, quality, and presentation during every service.
• Assist with developing and testing new sushi items, seasonal dishes, and menu specials when required.
• Follow HACCP, food safety, health, and safety regulations at all times.
• Train and guide Junior Sushi Chefs, Commis Chefs, and kitchen assistants on sushi preparation techniques when required.
• Assist with opening and closing procedures of the sushi station.
• Report equipment problems, quality issues, and food safety concerns to the Kitchen Supervisor or Head Chef.
• Support other kitchen sections during busy periods when required.
• Perform any other duties assigned by the Head Chef, Executive Chef, or Kitchen Supervisor.

Requirements

• Previous experience as a Sushi Chef in a Japanese restaurant, hotel, or similar professional kitchen.
• Strong knowledge of Japanese cuisine and sushi preparation techniques.
• Excellent knife-handling and fish-cutting skills.
• Good knowledge of sushi rice preparation and Japanese ingredients.
• Experience handling fresh fish and seafood.
• Strong understanding of food hygiene, HACCP, and food safety standards.
• Good knowledge of portion control and food wastage management.
• Strong attention to detail, cleanliness, and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain consistent quality during high-volume service.
• Culinary qualification or professional Japanese cuisine/sushi training is an advantage.
• Experience in premium dining, hotel, high-volume, or international Japanese restaurants is preferred.