Sushi Chef

1. Minimum 2–3 years of experience as a Sushi Chef in a Japanese restaurant, hotel, or high-end dining establishment.
2. Strong knowledge of sushi, sashimi, nigiri, maki, and other Japanese dishes.
3. Excellent knife skills, including fish filleting, cutting, portioning, and preparation.
4. Good knowledge of sushi rice preparation, Japanese ingredients, sauces, and seasonings.
5. Able to maintain consistent food quality, taste, portion, and presentation according to restaurant standards.
6. Good understanding of food hygiene, sanitation, HACCP, and food safety procedures.
7. Responsible for daily mise en place, ingredient preparation, and maintaining a clean and organized sushi station.
8. Able to work efficiently in a fast-paced kitchen environment.
9. Good teamwork and communication skills.
10. Basic English communication skills are preferred.
11. Able to work shifts, weekends, and public holidays when required.
12. Responsible, disciplined, detail-oriented, and able to work independently.

Skills: Food Decoration, Cook, Baking