The Sushi Chef prepares various sushi dishes, including maki, nigiri, and sashimi, following established guidelines for quality, portion size, presentation, and food safety.
They follow culinary trends and have extensive knowledge of raw fish, seafood, ingredients, and flavors.
They master sushi-rolling techniques and consistently produce visually pleasing plating presentations.
They apply food safety regulations and food allergy issues to the preparation and plating of menu items. They inspect the quality of ingredients used and inform the Executive Chef and Inventory Manager when quality is sub-standard.
Sushi Chef regularly takes inventory of equipment and report any issues to the Food & Beverage team members.
They guide the team in maintaining a clean work environment to prevent food contamination and ensure all utensils, instruments, and equipment are sterilized before each meal.
They evaluate and provide training on knife skills and production methods for successful delivery of the sushi menu product.
They communicate with team members and guests to explain finished dishes, key ingredients, and flavor profiles.
Job Qualification
The candidate must have at least five years of experience in the galley and one year of experience as a sushi chef in a high-production culinary environment at a large food and beverage establishment or cruise ship.
They must have a formal culinary arts qualification from a recognized institution and be knowledgeable in sushi, nigiri, temaki, and sashimi production.
The candidate must be able to supervise and train teammates from different nationalities, and have good command of the English language.
They should be an accomplished Sushi Chef with precise culinary standards, attention to detail, and a passion for travel.
They should be a collaborative individual who upholds set standards while supporting initiatives and business goals.
Experience working in an upscale sushi restaurant is preferred.