We are seeking a highly skilled and creative Sushi Chef to join the culinary team. This is an exciting opportunity for a sushi expert who is passionate about delivering authentic and innovative sushi dishes in a luxurious setting.
As a Sushi Chef, you will be responsible for preparing and presenting high-quality sushi and sashimi dishes, ensuring an exceptional dining experience for our guests. You will work closely with the Executive Chef and kitchen team to develop unique sushi creations that align with the hotel’s reputation for culinary excellence.
Responsibilities:
Pepare and serve a variety of sushi dishes, including maki, nigiri, and sashimi, using traditional Japanese techniques and the freshest ingredients.
Collaborate with the Executive Chef to design and develop innovative sushi menus that reflect current culinary trends and guest preferences.
Maintain the highest standards of food quality, taste, and presentation, ensuring that each dish meets the hotel’s exacting standards.
Engage with guests during service, explaining dishes, offering recommendations, and ensuring a memorable dining experience.
Oversee the ordering, storage, and inventory of sushi ingredients, ensuring freshness and minimizing waste.
Adhere to all food safety and sanitation guidelines, maintaining a clean and organized sushi station.
Train and mentor junior kitchen staff, sharing your expertise in sushi preparation and presentation.
Stay updated on sushi trends and continuously seek ways to innovate and improve the sushi offerings.
Qualifications:
Minimum of 3-5 years of experience as a Sushi Chef in a high-end restaurant or luxury hotel environment.
Mastery of traditional Japanese sushi-making techniques, including knife skills, fish handling, and rice preparation.
A passion for creating unique and visually stunning sushi dishes that enhance the guest experience.
Exceptional attention to detail in food preparation, presentation, and cleanliness.
Strong communication skills with the ability to interact professionally with guests and collaborate with the kitchen team.
Ability to work effectively as part of a team in a fast-paced, high-pressure environment.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.
In-depth understanding of food safety and sanitation regulations, including HACCP guidelines.
Formal culinary training, particularly in Japanese cuisine, is preferred but not required if you have substantial relevant experience.