We are looking to hire a highly skilled Head Chef to prepare sushi dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed.
Responsibilities:
Expertly cutting, slicing, and filleiting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment in order to prevent food contamination.
Regularly taking inventory of food supplies and other products.
Reporting any problems with kitchen equipment to the manager on duty.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Communicating with wait staff to ensure that special requests and food allergy considerations are met.
Sushi Chef Requirements:
At least 5 years of Japanese and sushi related experience in an upscale setting.
Proficient in Omakase / Sushi.
Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred.
Valid food handler's license.
Sound knowledge of food safety regulations.
The ability to stand for long periods of time.
Excellent time-management skills.
Exceptional customer service skills.
Great people skills.
The ability to work under pressure.