Sushi Head Chef

About the role

Lead and oversee the daily operations of the sushi kitchen and ensure smooth service. You will take full responsibility for the quality and standards of the sushi section, managing the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients.

Key responsibilities

• Supervise, train, and manage Sushi Chefs, Commis, and other kitchen team members within the sushi section
• Prepare and oversee the production of sushi, sashimi, nigiri, maki, rolls, and other Japanese dishes according to restaurant standards
• Ensure consistent quality, taste, freshness, portioning, and presentation of all sushi dishes
• Manage the preparation and handling of fresh fish, seafood, sushi rice, sauces, and other ingredients
• Ensure proper receiving, storage, labeling, temperature control, and rotation of seafood and other perishable products
• Develop and maintain recipes, preparation procedures, plating standards, and portion specifications
• Create and develop new sushi dishes, seasonal menus, specials, and chef recommendations when required
• Monitor food costs, portion control, ingredient usage, and minimize food waste
• Ensure all food preparation and kitchen operations comply with food safety, hygiene, sanitation, and HACCP standards
• Maintain a clean, organized, and professional sushi kitchen and ensure all equipment is properly maintained

Requirements

• Minimum 5 years of professional experience in sushi/Japanese cuisine, with at least 2 years in a senior or supervisory position.
• Proven experience as a Sushi Head Chef, Sushi Chef de Cuisine, Sushi Sous Chef, or equivalent senior position.
• Strong knowledge of traditional and contemporary Japanese cuisine.
• Excellent knife skills and advanced fish and seafood preparation techniques.
• Strong knowledge of sushi rice preparation, nigiri, sashimi, maki, temaki, specialty rolls, and other Japanese dishes.
• Strong understanding of seafood quality, freshness, storage, and temperature control.
• Experience in menu development, recipe creation, food costing, and portion control.
• Strong leadership, team management, training, and problem-solving skills.
• Good knowledge of food safety, hygiene, sanitation, and HACCP procedures.
• Experience managing kitchen inventory and coordinating with purchasing teams.
• Able to work efficiently under pressure in a busy and high-volume restaurant environment.
• Excellent attention to detail and strong organizational skills.
• Good communication skills in English; Japanese language skills are an advantage.
• Culinary education or relevant professional certification is an advantage.
• Experience working in a premium restaurant, Japanese restaurant, hotel, or high-end hospitality environment is highly preferred.