Job Description – Senior Sushi Chef
Position Title
Senior Sushi Chef
Job Summary
The Senior Sushi Chef is responsible for preparing high-quality sushi, sashimi, and other Japanese cuisine while maintaining exceptional standards of food quality, presentation, hygiene, and consistency. This role leads the sushi section, supervises junior team members, and assists in menu development, inventory control, and operational excellence.
Key Responsibilities
- Prepare and present sushi, sashimi, nigiri, maki rolls, and specialty Japanese dishes according to established recipes and standards.
- Ensure the freshness, quality, and proper handling of seafood, rice, and other ingredients.
- Lead and supervise sushi chefs, commis chefs, and kitchen assistants assigned to the sushi section.
- Train and mentor junior staff in sushi preparation techniques, knife skills, food safety, and presentation standards.
- Maintain consistency in taste, portion control, and presentation of all dishes.
- Monitor inventory levels and assist in ordering seafood, ingredients, and kitchen supplies.
- Ensure proper storage, labeling, and rotation of food products.
- Collaborate with the Head Chef and Sous Chef on menu development, seasonal offerings, and special promotions.
- Maintain a clean, organized, and sanitary workstation at all times.
- Adhere to food safety, sanitation, and health regulations.
- Assist in controlling food costs, minimizing waste, and maximizing operational efficiency.
- Handle customer requests and dietary requirements when required.
Required Skills & Qualifications
- Proven experience as a Sushi Chef with extensive expertise in Japanese cuisine.
- Strong knowledge of sushi preparation, seafood handling, and Japanese culinary techniques.
- Advanced knife skills and fish-filleting expertise.
- Leadership and team management abilities.
- Thorough understanding of food safety and hygiene standards.
- Ability to work effectively in a fast-paced environment.
- Strong attention to detail and commitment to quality.
Preferred Qualifications
- Formal culinary training in Japanese cuisine.
- Experience in fine dining, luxury hotels, or high-volume Japanese restaurants.
- Knowledge of Japanese ingredients, traditions, and food presentation techniques.
- Certification in food safety and sanitation.
Working Conditions
- Ability to stand for extended periods.
- Work evenings, weekends, public holidays, and peak service periods.
- Exposure to refrigerated storage areas and commercial kitchen environments.
Key Performance Indicators (KPIs)
- Quality and consistency of sushi and Japanese dishes.
- Customer satisfaction and guest feedback.
- Compliance with food safety and hygiene standards.
- Food cost control and waste reduction.
- Team performance and training effectiveness.
