Job Description

• Expert Sushi Preparation:

  • Proficient in nigiri, sashimi, maki rolls, and other specialized sushi dishes.  
  • Ensuring the freshness and quality of all ingredients, including fish, rice, and vegetables.  

• Kitchen Management and Organization:

  • Maintaining a clean and organized workspace, adhering to strict hygiene and food safety standards.  
  • Managing inventory of sushi ingredients and ensuring timely replenishment.  
  • Preparing mise-en-place (prepping ingredients) for efficient service.  

• Customer Service and Interaction:

  • Providing excellent customer service, especially in a sushi bar setting, where direct interaction with customers is common.  
  • Understanding and accommodating customer preferences and dietary restrictions.  

• Teamwork and Communication:

  • Collaborating effectively with other chefs and kitchen staff to ensure smooth service.  
  • Communicating clearly and efficiently with the front-of-house staff regarding menu items and customer orders.

• Fish Preparation:

  • Cutting and Trimming:   Precisely cut and trim fish fillets for sushi and sashimi, ensuring uniform size and presentation.  
  • Butchering:   Butcher whole fish
  • Cleaning and Scaling:   Clean and scale fish, removing bones and preparing them for sushi and sashimi.  

• Knife Skills:

  • Proficiently use various knives, including those specific to sushi and sashimi preparation.  
  • Maintain and sharpen knives to ensure optimal performance.  

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