The Dandy Collection - a hospitality group running a group of restaurants, namely Neon Pigeon, Firangi Superstar and Fat Prince.

We believe that good business and especially good hospitality is all about people. Our mission at The Dandy Collection is to bring pride, joy and belonging by challenging the status quo and creating places for emotional connection.

The Sous Chef - Sushi is responsible for preparing high-quality sushi dishes, managing the sushi station, and ensuring an exceptional dining experience. This role involves preparing various types of sushi, maintaining sanitation standards, managing inventory, and supporting the Head Chef in all kitchen operations related to the sushi section.

This position will also involve production work for daily delivery of fresh sushi. This will involve either late hours or very early morning in order to be ready for delivery.

Prepare a variety of sushi types, including sashimi, nigiri, maki, and specialty rolls, with precision and attention to quality.
Ensure all sushi ingredients are fresh, handled safely, and presented beautifully.
Innovate and collaborate on new sushi recipes and seasonal specials as required
Monitor sushi preparation to ensure consistency in taste, presentation, and portion control
Regularly inspect ingredients for quality and freshness, discarding anything not meeting standards.
Oversee the sushi section, ensuring all food items are prepared in accordance with recipes and standards.
Track inventory levels for sushi ingredients and place orders as necessary, reducing waste and maintaining cost control.
Work closely with the Head Chef to source high-quality ingredients at optimal costs.
Assist with training kitchen staff in sushi preparation techniques and station management.
Support other kitchen stations during peak times, collaborating with other chefs and kitchen staff to ensure a smooth, efficient service.
Engage with customers when needed to answer questions about sushi offerings or special dietary requirements.
Strive to exceed guest expectations, creating an exceptional sushi experience that aligns with the restaurant's standards and values.

Qualifications:

Proven experience as a Sous Chef or Sushi Chef, with a focus on Japanese cuisine, especially for sashimi and sushi preparation.
Extensive knowledge of sushi preparation techniques, ingredients, and Japanese culinary practices.
Excellent knife skills and precision in handling fish and other raw ingredients.
Ability to work well in a fast-paced, high-pressure environment.
Strong understanding of food safety and hygiene practices.
Team-oriented with good communication skills.
Flexibility to work evenings, weekends, and holidays as required. Will include either late or early hours to accomodate sushi production for delivery.

Physical Requirements:

Ability to stand for extended periods and perform repetitive tasks.
Manual dexterity to handle knives and other kitchen equipment safely.