Head Sushi Chef

Head Chef

Title:

Head Sushi Chef

Oversees all sushi kitchen operations, focusing on menu development, quality control, staff leadership, and inventory management, requiring expert knife skills, creativity, and deep knowledge of Asian/Japanese cuisine to ensure authentic, high‑quality dishes while maintaining strict health and safety standards and driving profitability.

• Develop, design, and update sushi menus, including traditional and innovative dishes, specials, and seasonal items, aligning with brand vision and profit margins.
• Ensure all sushi (maki, sashimi, nigiri) and other Asian/Japanese dishes meet exceptional standards for taste, texture, presentation, and authenticity.
• Oversee sourcing, selection, and inspection of fresh fish, produce, and other ingredients; manage inventory, place orders, and minimize waste.
• Lead, train, and mentor junior chefs and kitchen staff on techniques, knife skills, hygiene, and presentation.
• Maintain a clean, organized, and efficient sushi bar and kitchen; enforce strict food safety and sanitation guidelines.
• Work with management and waitstaff; interact with customers to handle special requests and ensure a positive dining experience.

• Degree or certification in Culinary Arts or related field preferred.
• Minimum 5 years of experience in the culinary industry.
• Preferably with experience working in fine dining, large-scale food production, or a high‑volume kitchen.