Job Summary
The Head Sushi Chef is responsible for overseeing all sushi kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. This role requires expert knowledge of traditional and modern sushi techniques, leadership skills, and the ability to manage kitchen staff and inventory efficiently.
Key ResponsibilitiesPrepare and present a wide variety of sushi dishes (nigiri, sashimi, maki, specialty rolls) with precision and creativity
Lead, train, and supervise sushi chefs and kitchen staff
Develop and update sushi menus, including seasonal and specialty items
Ensure consistent quality, taste, and presentation of all dishes
Maintain strict food safety, sanitation, and hygiene standards
Source and inspect fresh fish and ingredients; manage supplier relationships
Control food costs, minimize waste, and manage inventory
Coordinate with front-of-house staff to ensure excellent guest experience
Monitor kitchen operations and ensure efficiency during service
Stay updated on industry trends and incorporate innovative techniques
Proven experience as a Sushi Chef, with several years in a leadership role
Extensive knowledge of sushi preparation, knife skills, and fish handling
Strong leadership and team management abilities
Deep understanding of food safety regulations and best practices
Creativity and attention to detail in presentation
Ability to work in a fast-paced, high-pressure environment
Excellent organizational and communication skills
Culinary certification or relevant training preferred
Long hours, including evenings, weekends, and holidays
Fast-paced kitchen environment
Requires standing for extended periods and handling sharp tools
Experience with Japanese cuisine beyond sushi
Menu costing and budgeting experience
Customer interaction or omakase service experience
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