A Sushi Chef- expertly prepares traditional Japanese dishes like sushi, sashimi, and maki rolls. Responsibilities include filleting fish, cooking seasoned rice, plating visually appealing meals, maintaining strict health codes, and managing inventory.
-
Food Preparation: Expertly slice, chop, and fillet various raw fish. Master the foundational art of washing, cooking, and seasoning traditional sushi rice.
-
Menu & Plating: Assemble and present sushi, sashimi, and rolls according to restaurant standards and aesthetic guidelines.
-
Safety & Sanitation: Uphold rigorous DOH/OSHA hygiene standards, prevent food contamination, and sanitize the sushi bar/workstation.
-
Inventory & Ordering: Track stock levels, place supply orders, and properly store products at required temperatures.
-
Customer Service: Greet guests warmly, customize orders for dietary preferences/allergies, and provide an engaging dining experience.
-
Kitchen Leadership: Supervise apprentices or helpers and coordinate directly with waitstaff for prompt order execution.
