Sushi Sous Chef

1. Minimum 3–5 years of experience in Japanese cuisine, particularly sushi preparation and kitchen operations.
2. Proven experience as a Sushi Chef, Sushi Sous Chef, or Senior Sushi Chef in a high-end restaurant, hotel, or Japanese restaurant.
3. Strong knowledge of sushi, sashimi, nigiri, maki, and other Japanese dishes.
4. Excellent knife skills and strong knowledge of fish preparation, filleting, portioning, and handling.
5. Knowledge of Japanese ingredients, sushi rice preparation, sauces, and seasonings.
6. Able to maintain consistent food quality, presentation, portioning, and taste according to restaurant standards.
7. Strong understanding of food hygiene, sanitation, HACCP, and food safety standards.
8. Able to manage sushi section operations, including mise en place, stock control, ordering, and minimizing food waste.
9. Capable of leading, training, and supervising kitchen team members in the sushi section.
10. Able to work efficiently in a fast-paced and high-pressure kitchen environment.
11. Strong teamwork, communication, leadership, and problem-solving skills.
12. Good attention to detail, cleanliness, and organization.
13. Good English communication skills are preferred.
14. Willing to work shifts, weekends, and public holidays as required.
15. Professional attitude, disciplined, reliable, and able to work independently.

Skills: Cook, Food Decoration, Baking