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Sushi Sous Chef Responsibilities:
- Prepare raw fish and other sushi ingredients
- Inspecting the quality of ingredients used to prepare high-quality sushi
- Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
- Prepare different types of sushi according to established guidelines on quality, portion size, presentation, and food safety
- Expertly slicing, filleting, and cutting of different types of fish
- Manage food prep activities
- Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
- Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Acute attention to detail in the food preparation process, mastering quality control
- Ensure that the guest experience is the number one goal at the end of all we do
- Maintain a clean and safe workspace
- Monitor inventory of food supplies
Sushi Sous Chef Requirements:
- Relevant experience in Japanese cuisine and sushi making
- Knowledgeable in proper fish handling
- Proficient in different sushi types and sushi-rolling techniques
- Excellent understanding of professional cooking and knife handling skills
- Knowledge of kitchen safety, sanitation and food handling procedures
- Updated with culinary trends and sushi preparation processes
- Exceptional and proven ability to maintain a sushi workspace
- Good attention to details
- Great hospitality skills
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