Sushi Chef
Job responsibilities
Organize all sushi orders
Quality check all seafood product
Make sushi/sashimi/rolls with Sakana level of standard (display, portion, cut)
Build knowledge to explain any food related question to customers
Give special attention to sushi bar customers and tables
Qualifications
Sushi experience: 1 year
Valid food handler’s permit.
Strong team working and communication skills.
Excellent time-management skills.
Exceptional customer service skills.
Sound knowledge of food safety regulations.
Physical endurance to work long shifts in a busy environment.
Flexibility to work shifts, weekends, nights, and holidays.
Ability to work in a stressful, fast-paced environment.
Be able to reach, bend, stoop and frequently lift up to 40 pounds.
Be able to work in a standing position for long periods of time.
* Basic sushi requirements and skills. Can train those who have limited experience with the right work ethic.
Duties and responsibilities
Create high quality sushi including rolling sushi, cutting and packaging for take-out and dine-in plate preparation.
Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Head 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.
Ensure station is stocked for the shift.
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.
Provide a high level of attention to guest satisfaction and maintain positive relationships with customers, especially those seated at Sushi Bar.
Actively display knowledge of all food and beverage menu items and current promotions.
Ensure all operating standards including food safety and quality are strictly adhered.
Answer, report and follow Head Chef’s instructions.
Complete opening and closing duties efficiently and safely, using the correct procedures.