Sous Chef (Experience Sushi Chef)
2 months ago
£25000–£42000 yearly
Full-time
London
Key Responsibilities: • Prepare sushi dishes: Create various sushi types, including sashimi, nigiri, maki rolls, and other Japanese-style dishes, according to menu specifications.
• Fish preparation and cutting: Skillfully handle, cut, and fillet different types of fish, maintaining quality and freshness.
• Ingredient sourcing and preparation: Ensure all ingredients, including fish, rice, and vegetables, are fresh and properly prepared. Cook sushi rice to perfection. • Maintain hygiene standards: Ensure the sushi bar and kitchen adhere to the highest cleanliness and food safety standards, including proper sanitation of tools and work areas.
• Customer interaction: Occasionally engage with customers, answering questions about the menu or making special orders for guests.
• Inventory management: Monitor stock levels of sushi ingredients, order supplies as needed, and minimize food waste.
• Presentation and plating: Ensure each dish is presented in an attractive and appetizing way, reflecting the restaurant’s quality and aesthetics. Skills and Qualifications: • Knife skills: Expertise in handling knives for precise and clean cuts, especially in fish and vegetable preparation.
• Knowledge of Japanese cuisine: In-depth understanding of sushi, sashimi, and other traditional Japanese dishes and cooking techniques.
• Attention to detail: Focus on quality, taste, and presentation in every dish.
• Time management: Ability to work efficiently in a fast-paced environment, particularly during peak hours.
• Creativity: Ability to create unique and visually appealing dishes while maintaining authenticity.
• Communication skills: Work well within a team and, in some cases, interact with customers. Experience: • Previous experience as a Sushi Chef or in a Japanese restaurant is often required.
• Formal culinary training or apprenticeship under a master sushi chef is beneficial. Work Environment: • Typically works in restaurant kitchens, sushi bars, or catering environments.
• Must be comfortable working with raw fish and seafood, in a fast-paced setting. This role demands skill, precision, and creativity, making it a highly specialized position in the culinary world.
