Sushi Chef

Bachelor degree

Duties & Responsibilities:

1. Sushi Preparation: Prepare and handle various types of sushi, including nigiri, sashimi, maki, and specialty rolls. Select the freshest fish and seafood, slice them into precise portions, and arrange them on rice or other ingredients.
2. Knife Skills: Possess exceptional knife skills to ensure precise, consistent cuts, and handle knives safely and efficiently. Maintain sharpness and precision for visually appealing, well-proportioned sushi pieces.
3. Ingredient Selection and Quality Control: Understand and source the highest quality fish, seafood, vegetables, and other sushi ingredients. Ensure freshness, taste, and adherence to food safety standards.
4. Sushi Menu Development: Contribute to the creation and development of new sushi recipes and menu items, combining creativity, flavor knowledge, and customer preferences.
5. Food Safety and Hygiene: Adhere strictly to food safety and hygiene practices, including proper handling, storage, and sanitation of ingredients, equipment, and work areas.
6. Traditional Techniques and Presentation: Master traditional sushi-making techniques such as shaping rice, rolling sushi, and applying garnishes and toppings. Ensure visually appealing and aesthetically pleasing presentations.
7. Cleaning of Bluefin Tuna: Skilled in cleaning and breaking down bluefin tuna, minimizing waste and ensuring precise cuts for sushi preparation.
8. Sushi Rice Making: Cook and season sushi rice to achieve the ideal texture and taste for high-quality sushi.
9. Customer Service: Engage with customers in an open kitchen or sushi bar setting. Provide recommendations, answer questions, and create a positive dining experience through excellent communication.
10. Teamwork and Time Management: Work efficiently in a fast-paced environment, manage time well, and meet customer demands. Multitask and handle multiple orders simultaneously to ensure timely service.
11. Continuous Learning: Stay updated with industry trends, techniques, and ingredients. Participate in workshops, seminars, or culinary events to enhance skills and knowledge.
12. Additional Responsibilities: May include managing inventory, training junior staff, assisting with administrative tasks, and following safety and hygiene guidelines.
13. Reporting: Prepare necessary reports for management.
14. Company Regulations: Follow the instructions, rules, and regulations as provided by the restaurant's leadership.
15. Miscellaneous: Complete any other tasks as directed by the Chairman or CEO.

Requirements:

1. Experience: At least 10 years of work experience as a Sushi Chef.
2. Sushi Knowledge: In-depth knowledge of various sushi types and sushi-rolling techniques.
3. Omakase Experience: Preferable experience in omakase.
4. Efficiency: Ability to work quickly and accurately under pressure.
5. Teamwork: Strong collaboration and teamwork skills.
6. Availability: Ability to work during business hours, including weekends and evenings.
7. Flexibility: Willingness to work different shifts as needed.
8. Certification: Culinary school certification is a plus.
9. Location: Must be based in Amman, Jordan.