[Culinary] SUSHI HOSEKI Demi

REQUIREMENTS

Required:

Experience working as a Sushi Chef (2 years)

Preferred Qualifications:

Business-level English

Business-level Japanese

POSITION SUMMARY

KEY RESPONSIBIRITES

Food Preparation and Production

- Prepare sushi sashimi rolls nigiri and other Japanese specialties according to established recipes and presentation standards.
- Perform fish fabrication portioning slicing and preparation of seafood and other ingredients.
- Prepare sushi rice and ensure consistency in quality flavor and presentation.
- Maintain product freshness and ensure all ingredients meet quality standards.
- Assist with mise en place and daily preparation for restaurant operations.
- Support the development and execution of seasonal menus and special offerings.
- Ensure proper portion control and minimize food waste.
- Monitor food quality throughout service and communicate any concerns to the Chef.

Food Safety and Quality Assurance

- Follow all HACCP procedures and food safety guidelines.
- Ensure proper storage labeling dating and rotation of food products using FIFO procedures.
- Monitor food temperatures and maintain food safety records as required.
- Maintain a clean organized and sanitary workstation at all times.
- Ensure compliance with company food safety programs and local health regulations.

Kitchen Operations

- Assist with daily kitchen operations to ensure efficient service delivery.
- Communicate effectively with kitchen and service teams during service periods.
- Support inventory control by reporting shortages excess stock and quality concerns.
- Inform supervisors of maintenance issues affecting kitchen operations.
- Participate in opening and closing procedures for the sushi station.

Teamwork and Communication

- Work collaboratively with chefs cooks stewards and service associates.
- Maintain positive and professional working relationships with team members.
- Assist colleagues during busy periods to ensure smooth operations.
- Communicate clearly and professionally with supervisors and coworkers.
- Support the training and development of junior culinary associates when required.

Guest Experience

- Support the delivery of exceptional dining experiences through consistent food quality and presentation.
- Respond appropriately to special requests dietary requirements and guest preferences when possible.
- Contribute to maintaining the high standards of Japanese cuisine and hospitality expected by guests.

Safety and Compliance

- Follow all company policies safety procedures and security standards.
- Report accidents injuries unsafe conditions and equipment issues promptly.
- Use kitchen equipment and knives safely and responsibly.
- Complete all required training and certifications.

Physical Requirements

- Stand and walk for extended periods during shifts.
- Perform repetitive hand movements and knife work requiring manual dexterity.
- Lift carry push or pull items weighing up to 25 pounds (11 kg).
- Bend reach twist and move within a fast-paced kitchen environment.

Additional Responsibilities

- Perform other reasonable duties as assigned by supervisors or management.