Job Description

Job Title:

Sushi Chef

Department:

Kitchen / Culinary

Reports To:

Sous Chef/Head Chef / Executive Chef

Location:

Noordhoek

Employment Type:

Full-time / Part-time

Job Summary

The Sushi Chef is responsible for preparing high-quality sushi and other Japanese dishes, ensuring an authentic dining experience while maintaining the highest standards of food safety, presentation, and customer satisfaction. The role involves creativity, precision, and deep knowledge of Japanese cuisine, particularly sushi-making techniques.

Key Responsibilities1. Food Preparation and Cooking

Prepare all types of sushi, including maki, nigiri, sashimi, and specialty rolls, according to recipes and restaurant standards. Select, clean, and cut fish and other ingredients with precision. Cook rice and season it properly for sushi use. Prepare other Japanese dishes as required (e.g., tempura, miso soup, donburi). Ensure all food is fresh, properly stored, and within expiration guidelines. Maintain portion control and consistent quality in all dishes.

2. Presentation and Creativity

Create visually appealing and innovative sushi presentations. Develop new menu items or seasonal specials based on customer preferences and trends. Ensure all plates meet the restaurant's aesthetic and portioning standards before serving.

3. Food Safety and Hygiene

Follow all food safety, hygiene, and sanitation regulations. Maintain a clean and organized workstation, including knives, cutting boards, and sushi cases. Properly handle raw seafood to prevent contamination and foodborne illness. Monitor inventory levels and report shortages or quality issues to management.

4. Customer Service and Teamwork

Interact with guests in a friendly and professional manner, especially when working at the sushi bar. Answer customer questions about menu items, ingredients, and preparation methods. Collaborate with kitchen staff, servers, and management to ensure smooth service. Train and mentor junior kitchen staff or sushi apprentices when required.

Qualifications and Experience

Minimum of

2-5 years

of experience as a Sushi Chef or in a Japanese restaurant setting. Formal culinary training or certification preferred (Japanese cuisine specialization is a plus). Knowledge of traditional and modern sushi-making techniques. Understanding of Japanese culinary terms, ingredients, and culture. Ability to handle and prepare high-quality fish safely and efficiently. Food Handler's or Food Safety certification (required or willing to obtain).

Key Skills

Knife handling and cutting techniques (especially for raw fish). Artistic presentation and plating. Attention to detail and precision. Excellent hygiene and cleanliness. Strong communication and teamwork skills. Time management and ability to work under pressure during busy hours. Creativity and innovation in menu development
Job Type: Full-time

Work Location: In person