Sushi Chef

Description

Position Summary: Prepare, assemble, and present sushi, rolls, bowls, and other dishes, ensuring quality, freshness, and compliance with hygiene standards. Key Responsibilities: 1. Sushi, rolls, nigiri, maki, sashimi, and hand roll preparation. 2. Inventory management and product rotation (FIFO/PEPS). 3. Strict adherence to food handling protocols. • Prepare, assemble, and present sushi, rolls, bowls, appetizers, and other kitchen preparations according to standardized recipes. • Perform mise en place of ingredients, proteins, vegetables, sauces, toppings, and other required supplies for operations. • Prepare sushi rice, ensuring proper cooking, texture, temperature, and standardization. • Cut and portion fish, vegetables, fruits, and other raw materials according to defined standards. • Prepare rolls, nigiri, maki, sashimi, hand rolls, and other menu items as applicable. • Ensure correct presentation, portion weight, and visual quality of all preparations. • Verify quality, freshness, temperature, and storage conditions of raw materials used. • Strictly comply with food handling, food safety, and cross-contamination prevention protocols. • Maintain the sushi station organized, clean, and well-stocked during operations. • Monitor basic raw material inventory levels and report shortages to the immediate supervisor. • Ensure proper product rotation in accordance with FIFO/PEPS system. • Support order preparation and dispatch in ghost kitchens, restaurants, or events when required. • Meet established production timelines, especially during peak hours and delivery platform orders. • Support general kitchen production processes and mise en place when required. -Requirements- Minimum education: High School Diploma / Secondary Education 1 year of experience Knowledge areas: Quality, Culinary Arts, Food Preparation Keywords: chef, cook