Omakase Sushi Executive Chef

Omakase Sushi Executive Chef

RESPONSIBILITIES
– Handling a wide range of raw fish and other ingredients
– Managing food stock and working with an attention to detail to fulfill all orders within quality standards
– Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, caviar, tuna, unagi, uni, wagyu beef, abalone, truffle, etc)
– Prepare all types of sushi, including maki, nigiri and sashimi
– Select fresh fruits and vegetables to make high-quality dishes
– Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
– Manage food prep activities, like boiling rice
– Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
– Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
– Monitor food stock and place orders, as needed
– Recommend new, modern recipes
– Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

REQUIREMENTS
– Solid work experience as a Sushi Chef
– Good knowledge of various sushi types and sushi-rolling techniques
– Ability to work both fast and accurately
– Team spirit
– Availability to work during business hours, including weekends and evenings
– Flexibility to take on various shifts
– Certification from a culinary school is a plus
– Good command of English

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