Sushi Chef

Job SUMMARY

The Sushi Chef is responsible for maintaining high culinary standards in food preparation, staff training, kitchen operations, and guest satisfaction. This role requires strong leadership, attention to detail, and deep knowledge of Japanese cuisine, particularly sushi preparation.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

• Team Leadership & Development
• Lead, train, supervise, evaluate, and, when necessary, discipline kitchen staff to ensure adherence to the company's core cultural and operational standards.
• Motivate and coach employees to foster a productive and respectful work environment.
• Recipe & Menu Development
• Collaborate on the creation and enhancement of recipes as requested by the company.
• Support for Head Chef
• Assist the Head Chef with day-to-day kitchen operations and staff development, including the onboarding and continuous training of junior team members.
• Training & Skills Development
• Provide ongoing refresher training for junior chefs and kitchen staff to ensure consistent quality and operational excellence.
• Food Preparation & Presentation
• Oversee the consistent preparation and presentation of all menu items, ensuring high standards are maintained through live demonstrations and mentoring.
• Health, Safety & Sanitation
• Ensure full compliance with all health, safety, and hygiene regulations, maintaining a clean and safe working environment.
• Cost Control & Quality Assurance
• Monitor kitchen expenses and conduct regular quality checks. Maintain systems to ensure consistency in food portions and quality, and verify that all food deliveries meet established specifications.
• Commitment to Quality
• Promote and uphold high standards in food preparation, flavor, and presentation.
• Cross-Departmental Coordination
• Communicate effectively with team members and other departments to ensure seamless kitchen operations. Participate in regular meetings to foster coordination and collaboration.
• Professional Conduct
• Maintain a respectful and professional relationship with all coworkers and supervisors.
• Staff Engagement
• Foster a positive work environment by being approachable, supportive, and demonstrating strong interpersonal skills with staff and guests.
• Timekeeping Compliance
• Adhere to scheduled work hours. Repeated violations of clock-in/out times may result in disciplinary action as per company policy.
• Administrative Duties
• Support the coordination and communication of operational updates to kitchen staff. Assist in managing schedules and maintaining accurate records.
• Performance Monitoring
• Observe and evaluate team performance to ensure adherence to company policies and training standards.
• Kitchen Standards & Guest Satisfaction
• Maintain cleanliness and visual appeal of the kitchen. Ensure proper food storage and rotation, and handle guest feedback promptly to maintain satisfaction.
• Inventory Management
• Check food freshness regularly and discard expired items. Assist in ordering and receiving inventory while ensuring product quality.
• Skill Demonstration
• Train line and prep staff on proper techniques for menu and stored food item preparation.
• Recipe Compliance
• Strictly follow company-approved recipes to ensure consistency and quality.
• Operational Improvement
• Identify opportunities to enhance kitchen processes and recommend policy or procedural improvements.
• Budget & Cost Efficiency
• Contribute to the creation and implementation of action plans aimed at cost control and achieving budget targets.
• Inventory Control
• Maintain par levels and participate in inventory counts as needed, ensuring all paperwork is accurately completed.
• Responsible Food Handling
• Manage food supplies and leftovers responsibly. Under no circumstances should food be taken off-site for personal use.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

1. Culinary Skills

• Expertise in sushi preparation techniques (e.g., nigiri, sashimi, maki, uramaki, etc.)
• Knife skills and precision cutting
• Understanding of Japanese ingredients, seasonality, and presentation aesthetics
• Recipe compliance and portion control
• Food plating and artistic presentation

2. Food Safety & Sanitation

• Knowledge of HACCP and food safety standards
• Proper handling and storage of raw fish and seafood
• Cleanliness and hygiene best practices in kitchen environments

3. Leadership & Management

• Staff supervision and team leadership
• Ability to train, mentor, and evaluate kitchen staff

4. Organizational & Operational Skills

• Inventory and stock management
• Cost control and waste reduction
• Kitchen workflow optimization

5. Problem Solving & Decision-Making

• Quick thinking under pressure
• Ability to resolve guest complaints and kitchen issues calmly
• Strategic thinking for improving processes and performance

6. Communication & Collaboration

• Clear verbal and written communication
• Coordination with front-of-house staff and other departments
• Conducting and participating in team meetings
• Guest interaction and handling feedback

·7. Adaptability & Learning

• Openness to feedback and continuous improvement
• Ability to adapt to changing menus, kitchen demands, or customer preferences
• Staying updated on culinary trends and new techniques

Job Type: Full-time

Pay: RM4, RM6,500.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person