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Company Description Desert Rose Qatar is a hospitality business based in Doha, Qatar, focused on delivering high-quality dining experiences in a welcoming and contemporary setting. The company values fresh ingredients, consistent service standards, and attention to detail in both food preparation and guest interaction. Team members are encouraged to contribute creative ideas and maintain high professional and ethical standards. Desert Rose Qatar offers opportunities for culinary professionals to grow their skills and take part in shaping an evolving food concept.
Role Description This is a full-time, on-site Sushi Chef role located in Doha, Qatar. The Sushi Chef will prepare and present a variety of sushi dishes, including nigiri, maki, sashimi, and specialty rolls, ensuring consistent flavor, portioning, and visual appeal. Daily responsibilities include selecting and handling seafood, preparing rice and other ingredients, maintaining proper food storage, and following strict hygiene and safety procedures. The role involves coordinating with kitchen and service teams, managing prep schedules, monitoring stock levels, and minimizing food waste. The Sushi Chef will also help develop new menu items, adapt dishes to guest preferences, and uphold the restaurant’s quality standards during service.
Qualifications

Candidates should possess strong Food Preparation and Cooking skills, with experience in sushi-making techniques. Candidates should possess solid Culinary Skills related to Japanese cuisine and modern presentation styles. Candidates should possess deep knowledge of Seafood selection, handling, and storage, with a focus on freshness and safety. Candidates should possess thorough understanding of Hygiene standards and food safety regulations in a professional kitchen. Previous experience as a Sushi Chef or in a Japanese or high-end restaurant environment is highly beneficial. Ability to work efficiently in a fast-paced setting, with strong time management and teamwork skills. Basic knowledge of inventory management and portion control to support cost-effective operations. Willingness to work flexible hours, including evenings, weekends, and holidays as required. Culinary certification or relevant professional training is an advantage.