Japanese Chef

We are seeking an experienced and passionate Sushi Head Chef to lead our sushi production team at Sushi Deli, a leading sushi supplier. The ideal candidate will be responsible for overseeing the preparation, quality control, and innovation of our sushi products while maintaining high standards of hygiene, efficiency, and consistency.

Key Responsibilities:

Sushi Production & Quality Control

• Oversee the daily preparation and production of high-quality sushi for distribution.
• Ensure all sushi products meet company standards for taste, presentation, and freshness.
• Maintain consistency in recipes and portioning.

Menu Development & Innovation

• Create new sushi recipes and product offerings based on market trends.
• Continuously improve existing recipes and optimize production processes.
• Collaborate with the management team to develop seasonal and special menus.

Team Leadership & Training

• Lead, train, and supervise the sushi kitchen staff.
• Ensure the team follows proper sushi-making techniques and food safety guidelines.
• Monitor staff performance and provide ongoing coaching.

Inventory & Supplier Management

• Manage inventory, ordering, and sourcing of high-quality ingredients.
• Maintain relationships with seafood and ingredient suppliers.
• Ensure cost control and minimize waste while maintaining quality.

Compliance & Hygiene

• Enforce food safety, hygiene, and sanitation standards in accordance with industry regulations.
• Ensure all kitchen operations comply with health and safety regulations.
• Maintain cleanliness and organization of the kitchen at all times.

Requirements:

Proven experience as a Sushi Head Chef or in a similar senior role.
Expertise in sushi preparation, knife skills, and seafood handling.
Strong leadership and team management skills.
Knowledge of food safety standards.
Ability to work in a fast-paced, high-volume production environment.
Creativity in menu development and product innovation.
Excellent time management and organizational skills.

Preferred Qualifications:

Prior experience in a sushi supplier, central kitchen, or large-scale food production environment.
Formal culinary training or certification in Japanese cuisine.
Knowledge of inventory management and cost control.