06 October 2021
Sushi Chef/ Sous Chef

Sushi Chef- Nikkei Style- Peruvian/Japanese Responsibilities:
  • Expertly cutting, slicing, and filleting different types of fish.
  • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and promptly communicating with providers when quality is sub-standard.
  • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
  • Maintaining a clean work environment in order to prevent food contamination.
  • Regularly taking inventory of food supplies and other products.
  • Reporting any problems with kitchen equipment to the manager on duty.
  • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
  • Communicating with wait staff to ensure that special requests and food allergy considerations are met.
Sushi Chef Requirements:
  • High school diploma or GED.
  • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.
  • Proven experience working in upscale sushi restaurants.
  • Valid food handler's license.
  • Sound knowledge of food safety regulations.
  • The ability to work under pressure.
  • The ability to stand for long periods of time.
  • Excellent time-management skills.
  • Exceptional customer service skills.
  • Excellent verbal and written communication skills
  • Active listening
  • Service orientation
  • Coordination
  • Social perceptiveness
  • Strong customer service skills required
  • Must have legible handwriting
  • Ability to utilize a restaurant POS software platform
  • Commercial awareness
  • Problem-solving skills
  • Organizational skills
  • Teamwork skills
  • Strong memory skills
  • Capable of working across a multicultural setting
  • Capable of interacting well with management team
  • Strong interpersonal skills
  • Demonstrated ability to deal with multiple priorities
  • Ability to work flexible hours
  • Giving Feedback
  • Self-Motivated
  • Multi-tasking
  • Resolving Conflict
  • Maintains a Good Energy Level
  • Thorough and Organized
  • Punctual
  • Knowledge of best practices for training kitchen staff and implementing kitchen procedures
  • High level of creativity and reliability