Sushi Chef

Requirements
-Possess a minimum of 5 years of experience as a Sushi Chef, demonstrating expertise in preparing high-quality sushi and related Japanese cuisine.
-Hold a Secondary/SPM/'O' Level certification as a baseline educational qualification.
-Demonstrate mastery in sushi preparation techniques, including nigiri, maki, and sashimi, with a strong emphasis on precision and presentation.
-Exhibit exceptional knife skills, ensuring precise and efficient fish cutting and preparation while adhering to the highest standards of food safety.
-Possess comprehensive knowledge of fish handling and storage procedures to maintain freshness and prevent contamination.
-Maintain strict adherence to food safety standards and hygiene practices throughout the sushi preparation process.
-Manage inventory effectively, including ordering, receiving, and storing ingredients to minimize waste and ensure optimal freshness.
-Contribute to menu planning and development, offering innovative sushi creations and seasonal specials to enhance the omakase experience.
-Communicate effectively in English, Bahasa Malaysia, and Mandarin to collaborate with kitchen staff and understand customer preferences.

Responsibilities
-Prepare a variety of sushi, including nigiri, sashimi, and maki, according to established recipes and quality standards.
-Maintain a clean and organized work station, adhering to food safety and sanitation guidelines.
-Manage inventory of fresh fish and other ingredients, ensuring proper storage and minimizing waste.
-Demonstrate expert knife skills in filleting fish and preparing sushi ingredients with precision and efficiency.
-Monitor and maintain the quality and freshness of all ingredients, discarding any that do not meet standards.
-Collaborate with the kitchen team to develop new and innovative sushi creations for the menu.
-Ensure compliance with all health and safety regulations, including proper food handling and storage procedures.