Reporting to the Executive Chef through the Sous Chef (Japanese Kitchen), the successful candidate will be responsible to;

• Prepare and assemble sushi dishes according to established recipes and presentation standards.
• Ensure the quality and freshness of all ingredients used in sushi preparation.
• Prepare Tepanyaki and Hibachi style live cooking in the Restaurant.
• Maintain a clean and organized work area, including proper storage and rotation of ingredients.
• Collaborate with the kitchen team to ensure efficient food production and timely service.
• Regularly inspect and maintain sushi knives, tools, and equipment to ensure they are in proper working condition.
• Adhere to all food safety and sanitation guidelines during food preparation and handling.
• Stay updated on industry trends and new sushi techniques to continuously improve skills and knowledge.
• Provide excellent customer service by answering questions, taking special requests, and ensuring customer satisfaction.
• Assist in menu development and innovation by suggesting new dishes and flavors.
• Train and mentor junior chefs and kitchen staff as needed.

Requirements

The position is challenging and calls for a dynamic, confident, aggressive and forward-thinking person with the following attributes;

• Proven experience as a Japanese chef or in a similar role, preferably in a high-volume restaurant.
• Culinary degree or relevant certification from a recognized culinary institution is preferred but not mandatory.
• In-depth knowledge of Japanese cuisine, sushi history, and sushi culture.
• Familiarity with different sushi styles, such as nigiri, maki, sashimi, and temaki.
• Ability to handle and prepare raw fish and seafood safely and responsibly.
• HACCP certification or food safety training is a plus.
• Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform repetitive tasks.