Sushi Chef

The Sushi Chef prepares and presents authentic consistently excellent sushi and sashimi for guests of the resorts Japanese restaurant. The role protects product quality and food safety especially for raw seafood. It also creates memorable guest moments at the sushi counter private dining and in-villa experiences.

Food preparation and quality

• Prepare nigiri sashimi maki temaki chirashi and omakase courses to the restaurants recipes and plating standards.
• Cook and season sushi rice (shari) to the correct texture temperature and vinegar balance every service.
• Receive inspect break down and portion whole fish and seafood with minimal waste.
• Grade fish for freshness and reject product that falls below specification.
• Create seasonal specials and contribute to menu development with the Chef de Cuisine.

Guest experience

• Work the sushi counter and engage guests confidently explaining fish origin and technique.
• Deliver live cooking stations private dining beach and in-villa sushi experiences.
• Accommodate allergies and dietary requests accurately and safely.

Food safety and hygiene

• Apply HACCP controls for raw fish: temperatures parasite-control freezing logs labelling and FIFO rotation.
• Keep knives cutting boards and the sushi station clean sanitised and organised.
• Comply with Maldives food safety regulations and resort hygiene audits.

Operations and cost control

• Forecast mise en place and seafood orders to business levels and occupancy.
• Monitor yields wastage and food cost for the sushi section.
• Maintain knives and specialist equipment (rice cookers display fridges sushi cases).

People

• Train and coach junior cooks in sushi techniques knife skills and standards.
• Support a positive respectful kitchen culture and take part in colleague recognition and development programmes.
• Perform other reasonable duties as assigned by the culinary leadership team.