Job Description

The sushi chef's job description includes preparing various sushi and sashimi dishes, selecting and preparing high-quality ingredients, and maintaining a clean and organized workspace according to health and safety standards.   Key duties involve creating traditional and innovative rolls, managing inventory, and sometimes interacting with customers at the sushi bar.   

Core responsibilities

• Food preparation :  

  Skillfully prepare, slice, and present a wide range of fresh fish and other ingredients for sushi, sashimi, and maki rolls.  

   

• Ingredient management :  

  Select high-quality ingredients, inspect them for freshness, and manage inventory to minimize waste and ensure supplies are stocked.  

   

• Menu development :  

  Create new and innovative sushi dishes, and develop menus in collaboration with management or senior chefs.  

   

• Quality control :  

  Ensure all dishes are prepared to the restaurant's quality and presentation standards, with precision and creativity.  

   

• Hygiene and safety :  

  Maintain strict cleanliness and sanitation standards in the kitchen and at the sushi station, adhering to all food safety regulations.  

   

• Customer service :  

  Occasionally interact with guests, take custom orders based on preferences or allergies, and help provide a positive dining experience.  

   

Additional duties

• Operational support :   Work with kitchen and wait staff to ensure efficient order fulfillment and smooth workflow.  

   

• Training :   Mentor and train junior chefs or kitchen staff on sushi techniques, safety, and best practices.  

   

• Tool maintenance :   Keep sushi knives and other tools sharp, clean, and well-maintained.  

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