Sushi Chef

Support Services Company Ltd. (SSC), established in Saudi Arabia in 1980, is a leading provider of catering, operation and maintenance, and life support services across the region. With a workforce of around 4,000 trained professionals, SSC supports more than 70,000 clients daily. The company has built a strong reputation for excellence through long-term partnerships with major organizations such as ARAMCO, Bechtel, and the Saudi Ministries of Health and Defense.

SSC maintains international relationships in the U.S. and Europe, including a joint venture with Fairview Community Hospitals, and continues to serve prominent clients such as Samsung, King Faisal Specialist Hospital, and others in Saudi Arabia and beyond.

The Sushi Chef role is a full-time, on-site position based in Al Khobar. The Sushi Chef is responsible for preparing and presenting a variety of sushi dishes, including nigiri, sashimi, and rolls, in accordance with company standards and client expectations. Daily tasks include selecting, cutting, and handling seafood, cooking rice and other ingredients, organizing the sushi station, and maintaining consistent portioning and plating.

The role involves ensuring strict hygiene and food safety practices, managing inventory for sushi-related ingredients, collaborating with kitchen staff, and supporting menu development and special events as needed.

• Strong food preparation and general cooking skills, with proven experience in a professional kitchen environment.
• Specialized knowledge of seafood, including selection, handling, and storage, and demonstrated sushi-related culinary skills.
• Commitment to hygiene and food safety standards, including familiarity with HACCP or equivalent practices.
• Ability to work efficiently in a high-volume setting, with attention to detail, consistency, and presentation.
• Relevant culinary training or certification; prior experience as a Sushi Chef or in Japanese cuisine is highly beneficial.
• Strong teamwork and communication skills, with the ability to work diverse shifts and adapt to operational needs.
• Basic knowledge of inventory control and kitchen organization; experience in large-scale catering is a plus.