Sushi Sous Chef

Roles and Responsibilities

1. Culinary Expertise

• Sushi Preparation: Proficient in making various types of sushi, including nigiri, sashimi, maki, and temaki, with an emphasis on quality and presentation.
• Ingredient Knowledge: Strong knowledge of traditional and modern sushi ingredients, such as fish, rice, seaweed, vegetables, and garnishes.
• Knife Skills: Excellent knife skills for slicing fish, cutting vegetables, and preparing sushi components with precision.
• Menu Knowledge: Understanding the sushi menu, including seasonal variations, specialty items, and the ability to prepare customized orders based on guest preferences.

2. Kitchen Management and Organization

• Station Management: Efficiently manage the sushi station, ensuring that ingredients are prepped and ready, and that the work area is clean and organized.
• Time Management: Work quickly and efficiently to meet order demands, especially during peak hours, while maintaining high standards.
• Inventory Control: Assist with ordering, storing, and rotating ingredients, ensuring freshness and minimizing waste.
• Food Safety and Hygiene: Adhere to all food safety regulations, including proper handling and storage of raw fish and other perishable ingredients.

3. Attention to Detail

• Presentation: Ensure that each dish is beautifully presented, as visual appeal is critical in sushi preparation.
• Quality Control: Ensure that each sushi item meets high standards in terms of flavor, texture, and overall quality.
• Consistency: Maintain consistency in portion sizes, presentation, and quality across all dishes served.

4. Creativity and Innovation

• Menu Innovation: Work with senior chefs to develop new sushi offerings or seasonal specials that showcase creativity and keep the menu fresh and exciting.
• Fusion Techniques: Experiment with incorporating different culinary techniques or flavors into traditional sushi to create innovative dishes.
• Adaptability: Be open to trying new ingredients, techniques, or presentation styles that may appeal to guests or match current food trends.

5. Teamwork and Communication

• Collaboration: Work closely with the Head Sushi Chef, Sushi Sous Chef, and other kitchen staff to ensure smooth operations.
• Clear Communication: Effectively communicate with front-of-house staff to ensure timely and accurate orders.
• Leadership Potential: As a junior sous chef, assist in supervising and training junior kitchen staff, ensuring they follow proper procedures and maintain high standards.

6. Speed and Efficiency

• Quick Execution: Prepare dishes quickly while ensuring accuracy and quality, especially during high-volume periods.
• Order Management: Ensure that orders are processed promptly, and work with other kitchen staff to coordinate timing and deliveries to the dining area.

7. Strong Work Ethic

• Commitment to Quality: Always strive to produce high-quality dishes and exceed guest expectations.
• Adaptability: Be flexible to shift changes, work under pressure, and handle any unexpected challenges in the kitchen.
• Resilience: Maintain focus and professionalism, even during busy or stressful times.

Desired Candidate Profile

As a Junior Sous Chef at Nobu By The Beach, you will be in command in the kitchen under the supervision of the Sous Chef. You will be managing and organizing the kitchen team to deliver consistent food quality aimed at creating amazing experiences for guests. You will ensure that all safety guidelines are followed in accordance with the standard operating procedures as implemented by the Executive Chef. In this role, you will coordinate and supervise food and supplies, budget expenses, and prepare menus. In the absence of the Chef de Cuisine, you will attend daily briefings and monthly operational meetings to ensure that all applicable action points are followed.

About You

The ideal candidate must have a Diploma in Catering with a minimum of 5 years of professional kitchen experience. Relevant experience in a fast-food restaurant or in a specific style of cuisine related to the position is also required. Experience in a similar role within a 5-star hotel environment, along with suitable experience in leadership, is essential for this role.