Japanese Chef

A Sushi Chef's Job Description (JD) involves preparing various sushi (maki, nigiri, sashimi), ensuring ingredient freshness (fish, veg), maintaining hygiene, managing inventory/ordering, creating new dishes, and coordinating with staff, all while delivering high-quality, visually appealing Japanese cuisine and often interacting directly with customers at the bar. Key Responsibilities:

• Sushi Preparation: Create diverse sushi, sashimi, and rolls, adding flavors with wasabi, ginger, and rice vinegar, according to recipes and special requests.
• Ingredient Management: Select, inspect, and prepare fresh fish, vegetables, and other high-quality ingredients.
• Hygiene & Safety: Maintain pristine cleanliness and adhere strictly to health, safety, and sanitation regulations in the kitchen/sushi bar.
• Menu & Innovation: Develop new recipes, specials, and menu items, staying current with culinary trends.
• Inventory & Ordering: Monitor stock levels, place orders, and minimize waste.
• Teamwork: Collaborate with waitstaff and other kitchen members for efficient service.
• Customer Service: Interact with patrons at the sushi bar, explaining dishes and accommodating preferences.
• Staff Supervision: Train and guide junior kitchen staff.

Required Skills & Qualifications:

• Experience as a Sushi Chef or in Asian cuisine.
• Expertise in sushi techniques (rolling, fish cutting).
• Strong knowledge of Japanese ingredients and flavors.
• Ability to work fast, accurately, and be a team player.
• Flexibility for evening/weekend shifts.

Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person