Sous Chef Sushi

Umluj - Saudi Arabia

Monthly Salary: Not Disclosed

Posted on: 7 hours ago

Vacancies: 1 Vacancy

Job Summary

We are hiring for a Sous Chef Sushi specializing in Japanese cuisine to play a pivotal role in the day-to-day execution of kitchen operations at SLS The Red Sea. Supporting the Director of Culinary this hands-on culinary leader is responsible for delivering exceptional sushi and Japanese dishes that reflect the outlets distinct identity seasonal ingredients and sustainability commitments. The Sous Chef Sushi leads by example ensuring precision consistency and authenticity while driving team performance food safety compliance and cost efficiency to create memorable dining experiences for our guests.

Key Responsibilities

Support the Director of Culinary in implementing and executing innovative sushi and Japanese menus aligned with the outlet concept seasonality and sustainability goals.
Ensure the highest standards of food preparation knife skills plating and consistency across sushi and Japanese kitchen sections.
Oversee sushi preparation during service ensuring timing flow and presentation meet SLS luxury standards.
Monitor recipes portion control product freshness and quality addressing any deviations proactively.
Actively support kitchen planning mise en place and service preparation to maximize efficiency and output.
Supervise culinary activities during service maintaining discipline precision and calm under pressure.
Support the training scheduling and supervision of sushi and kitchen team members to ensure operational readiness.
Provide ongoing coaching and performance feedback aligned with individual development plans.
Assist in performance evaluations appraisals and succession planning for junior chefs.
Foster a culture of respect accountability craftsmanship and continuous improvement within the kitchen.
Assist in monitoring food costs inventory levels portion control and waste reduction initiatives.
Maintain accurate inventory records and support ordering in coordination with the Chef de Cuisine.
Ensure correct storage labeling and stock rotation practices with particular attention to raw fish handling.
Monitor kitchen and sushi equipment reporting maintenance or repair needs promptly.
Enforce strict compliance with HACCP standards food safety protocols and local health regulations.
Conduct routine checks of workstations storage areas and cleanliness to ensure audit readiness at all times.
Support internal audits and prepare the kitchen for external inspections.
Coordinate closely with front-of-house teams to ensure smooth service flow and alignment on guest expectations.
Manage special requests dietary requirements allergies and VIP arrangements with precision and discretion.
Maintain visibility during service and engage with guests when appropriate representing the culinary team with professionalism.

Qualifications :

Degree or Diploma in Culinary Arts or a related field is preferred.
Minimum of 7 years of professional culinary experience with at least 3 years in a leadership role such as Chef de Partie or Junior Sous Chef preferably specializing in Japanese cuisine or sushi within a luxury hotel or upscale standalone restaurant.
Strong expertise in traditional and modern sushi techniques Japanese ingredients knife skills and presentation.
Proven ability to supervise teams manage service flow and maintain consistency in high-volume environments.
Solid understanding of food safety regulations HACCP standards and raw fish handling protocols.
Experience with kitchen inventory control food cost management and procurement systems.
Strong communication and organizational skills with exceptional attention to detail.
Passion for culinary excellence sustainability and delivering elevated guest experiences.

Remote Work :

Employment Type :

Full-time

We are hiring for a Sous Chef Sushi specializing in Japanese cuisine to play a pivotal role in the day-to-day execution of kitchen operations at SLS The Red Sea. Supporting the Director of Culinary this hands-on culinary leader is responsible for delivering exceptional sushi and Japanese dishes tha...

Key Responsibilities

Support the Director of Culinary in implementing and executing innovative sushi and Japanese menus aligned with the outlet concept seasonality and sustainability goals.
Ensure the highest standards of food preparation knife skills plating and consistency across sushi and Japanese kitchen sections.
Oversee sushi preparation during service ensuring timing flow and presentation meet SLS luxury standards.
Monitor recipes portion control product freshness and quality addressing any deviations proactively.
Actively support kitchen planning mise en place and service preparation to maximize efficiency and output.
Supervise culinary activities during service maintaining discipline precision and calm under pressure.
Support the training scheduling and supervision of sushi and kitchen team members to ensure operational readiness.
Provide ongoing coaching and performance feedback aligned with individual development plans.
Assist in performance evaluations appraisals and succession planning for junior chefs.
Foster a culture of respect accountability craftsmanship and continuous improvement within the kitchen.
Assist in monitoring food costs inventory levels portion control and waste reduction initiatives.
Maintain accurate inventory records and support ordering in coordination with the Chef de Cuisine.
Ensure correct storage labeling and stock rotation practices with particular attention to raw fish handling.
Monitor kitchen and sushi equipment reporting maintenance or repair needs promptly.
Enforce strict compliance with HACCP standards food safety protocols and local health regulations.
Conduct routine checks of workstations storage areas and cleanliness to ensure audit readiness at all times.
Support internal audits and prepare the kitchen for external inspections.
Coordinate closely with front-of-house teams to ensure smooth service flow and alignment on guest expectations.
Manage special requests dietary requirements allergies and VIP arrangements with precision and discretion.
Maintain visibility during service and engage with guests when appropriate representing the culinary team with professionalism.

Qualifications :

Degree or Diploma in Culinary Arts or a related field is preferred.
Minimum of 7 years of professional culinary experience with at least 3 years in a leadership role such as Chef de Partie or Junior Sous Chef preferably specializing in Japanese cuisine or sushi within a luxury hotel or upscale standalone restaurant.
Strong expertise in traditional and modern sushi techniques Japanese ingredients knife skills and presentation.
Proven ability to supervise teams manage service flow and maintain consistency in high-volume environments.
Solid understanding of food safety regulations HACCP standards and raw fish handling protocols.
Experience with kitchen inventory control food cost management and procurement systems.
Strong communication and organizational skills with exceptional attention to detail.
Passion for culinary excellence sustainability and delivering elevated guest experiences.

Remote Work :

Employment Type :

Full-time

Key Skills

Culinary Experience
Food Handling
Restaurant Experience
Kitchen Management Experience
Food Preparation Experience
Kitchen Experience
Labor Cost Analysis
Catering
Cooking
Cost Control
Sanitation
Knife Skills

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About Company

AccorHotel

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more

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