Sushi Cook

Description

A Sushi Cook is responsible for preparing, processing, and presenting various types of sushi and other Japanese dishes to the highest standards of quality and presentation as set by the hotel. This role requires precision, technical skill in handling raw ingredients, and strict adherence to food hygiene and safety standards.

Responbilities

• Ingredient and Equipment Preparation:

  • Prepare all ingredients for sushi, including fresh fish, rice, seaweed, vegetables, and condiments.

  • Ensure all ingredients are fresh, clean, and properly stored.

• Sushi Preparation and Cooking:

  • Create a variety of sushi types such as nigiri, maki, temaki, uramaki, and sashimi.

  • Handle raw fish and other ingredients using traditional Japanese techniques.

  • Ensure taste, texture, and presentation meet hotel standards.

• Hygiene and Sanitation:

  • Maintain a clean and organized workstation and kitchen area.

  • Follow food hygiene and safety procedures at all times.

  • Comply with HACCP principles and hotel standard operating procedures (SOPs).

• Food Presentation and Serving:

  • Present dishes in an artistic and visually appealing manner.

  • Ensure each dish leaving the kitchen meets consistent quality standards.

• Team Coordination:

  • Coordinate with other chefs and kitchen team members for smooth operations.

  • Provide guidance and support to junior cooks when necessary.

• Inventory and Stock Management:

  • Monitor ingredient usage and assist with inventory and ordering.

  • Record items that are low in stock or nearing expiration.

Requirements

• Minimum 1–2 years of experience as a Sushi Cook in a hotel or Japanese restaurant.

• Proficient in sushi-making techniques, including handling and cutting raw fish.

• Knowledge of food hygiene and safety standards.

• Creative in food presentation with a strong attention to detail.

• Able to work under pressure and in a flexible schedule (shift-based).