Job Description
Job Description
Core Responsibilities
- Sushi Preparation: Skillfully assembling and rolling various types of sushi, including maki (rolls), and sashimi, using traditional techniques or specialized equipment like rice sheeting machines.
- Ingredient Prep: Cleaning, filleting, and slicing various types of fish; preparing vegetables; and cooking seasoned sushi rice to company standards.
- Quality & Presentation: Ensuring every plate is visually appealing, accurately portioned, and meets established quality guidelines.
- Food Safety: Maintaining a sterile workstation and following strict health regulations for handling raw seafood to prevent contamination.
- Inventory Management: Regularly checking stock levels of fresh ingredients and assisting in ordering supplies to minimize waste.
Key Skills & Qualifications
- Knife Proficiency: Mastery of specialized sushi knives for precise slicing and filleting.
- Technical Knowledge: Deep understanding of Japanese culinary traditions, fish seasonality, and rice preparation.
- Efficiency: Ability to work quickly under pressure, sometimes producing 4–6 rolls at a time during peak hours.
- Certifications: A valid food handler's license or card.
- Experience: 1–3 years of experience in a high-volume restaurant
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