Food Preparation: Prepare sashimi, sushi rolls (makizushi), nigiri, and other Japanese dishes, ensuring meticulous knife work and ingredient freshness.
Operational Management: Manage kitchen operations, including preparation, cooking, and plating, to meet company standards.
Customer Interaction: For Omakase positions, interact directly with customers at the counter, providing an engaging and educational dining experience.
Quality & Safety Control: Adhere to high safety and hygiene standards (e.g., HACCP), including proper raw fish storage and handling.
Inventory & Cost Control: Monitor inventory levels, manage kitchen costs, and reduce waste to achieve P&L targets.
Menu Development: Assist in R&D, creating new menu items and seasonal specialties.
Staff Training: Train and guide junior chefs or kitchen assistants in sushi techniques. Jobstreet Singapore +9
Requirements
Experience: Proven experience as a Sushi Chef, with specialized knowledge in sashimi and, in some cases, Omakase dining.
Technical Skills: Proficient in knife skills and traditional sushi-making techniques.
Education: Relevant culinary training or apprenticeship in Japanese cuisine is often preferred.
Language: Ability to communicate in English proficiency in Japanese is a major advantage in fine dining settings.
Attributes: Strong attention to detail, ability to work in a fast-paced environment, and a passion for Japanese culinary art.
