Describe your experience in making sushi. What types of sushi do you usually make?
How do you ensure that the fish and raw ingredients remain fresh and safe for consumption?
What is the difference between nigiri, sashimi, and maki roll?
How do you cook and season sushi rice to ensure it tastes authentic?
Have you ever worked at a live cooking station or in an open kitchen? Tell me about your experience.
Have you ever created a fusion menu or creative sushi? Please provide an example.
What are your career goals for the next 3–5 years as a chef?
What is your attitude if you have to assist other areas of the kitchen outside of your sushi station responsibilities?
Have you ever experienced a conflict with a colleague in the kitchen? How did you resolve it?
How do you handle work pressure in the kitchen during busy hotel times or large events?