The Sushi Chef is responsible for the end-to-end execution of the shop’s sushi offering, assembling products to strict specifications, and curating an attractive display case whilst maintaining hygiene and quality standards set by the company.

JOB DUTIES:

• Cooking and seasoning sushi rice to the exact, consistent standard required for all products.
• Slicing, filleting, and portioning fish (e.g., salmon, tuna), seafood, and other proteins to precise specifications for nigiri, sashimi, and rolls.
• Preparing all other ingredients (e.g., cutting vegetables, cooking and slicing tempura items, making sauces) in advance for efficient assembly.
• Expertly and consistently assembling a high volume of nigiri, sashimi, hand rolls, and cut rolls according to standardized recipes and presentation guidelines.
• Building platters, poke bowls, kimpab and any custom-ordered items.
• Adhering to the strictest HACCP protocols for handling raw, ready-to-eat foods to prevent cross-contamination.
• Meticulously monitoring and logging temperatures of rice, fish, display cases, and refrigerators to ensure compliance with health codes.
• Maintaining an impeccably clean and sanitized work station, including knives, cutting boards, mats and all surfaces.
• Ensuring proper labeling and preventing cross-contact with common allergens.
• Build,, stock and maintain an attractive, abundant and artfully presented sushi display case to drive sales. 
• Ensure evert displayed iterm is accurately labelled with name, ingredients, price and expiry dates. 
• Performing inventory counts of ingredients and assist Manager to procure raw materials and appropriate packagng. 
• Identify and report equipment malfunctions to Shop Manager or Supervisor.
• Provide direct support to the main seafood counter in the absences of the Fishmonger as and when required.