As a sushi chef in a Japanese restaurant, your responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfil all orders within quality standards.
· Expertly cutting, slicing and filleting different types of fishes.
· Inspecting the quality of fruits, vegetables and fish used to prepare sushi dishes.
· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety
· Maintaining a clean work environment in order to prevent food contamination.
· Regularly taking inventory of food supplies and other products
· Reporting any problems with kitchen equipment to the executive chef
· Sterilizing all utensils, instruments and equipment used in sushi preparation before every use.
· Communicating with wait staff to ensure that special requests and food allergy considerations are met.
· Good Communications with customers
· Creating new items with ingredients of the day
Requirements
· Excellent inter-personal skills, highly motivated individual;
· Excellent team player;
· Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.
· At least 5 years of similar working experiences
