Job Brief:
The Sushi Sous Chef is responsible for preparing sushi, sashimi, sushi rolls, recipes and other food items in accordance with the Sushi Chef requirements. This Chef is responsible for preparing recipes and Hot & Cold food items in accordance to standard operating procedures. In addition, they will be responsible for preparation, service, production, and storage of food items. All Mansogroup Culinary Team Members are expected to deliver truly great service and to create a warm and friendly atmosphere for our guests. Team members must work well as a team, maintain confidentiality, and adhere to company policies and food safety regulations.

Responsibilities:

• Prepare and create a variety of sushi rolls, sashimi, and other Japanese dishes according to the menu and customer requests.
• Ensure the freshness and quality of ingredients used in sushi dishes.
• Manage inventory and food supplies to ensure the availability of necessary ingredients.
• Ensure all sushi dishes are prepared and served in a timely and efficient manner.
• Maintain cleanliness and hygiene of the kitchen and food preparation areas.
• Work with other kitchen staff to ensure efficient and smooth operation of the kitchen.
• Train and manage other kitchen staff on the proper preparation of sushi and other Japanese dishes.
• Develop new and creative sushi dishes to keep the menu fresh and exciting.
• Stay up-to-date with new trends and techniques in sushi preparation.

Skills Required:

• Must have knowledge and experience in the preparation of specialized innovative, New Style, Japanese cuisine.

• Possess high attention to detail, speed and accuracy while working as part of a highly functional team.

• Able to prioritize, organize and resolve problems calmly with good judgment under demanding situations.

• Convey a positive image of the restaurant and group at all times.

• Read, write legibly, understand, and speak English.

• Candidate needs to be proficient with technical terminology used in Japanese Cuisine and Sushi preparation

• 2 years minimum experience in similar position and in a high volume establishment.

• Strong knowledge of Japanese seafood, fish, product, and terminology.

• Advanced knife skills.

• Strong knowledge of kitchen sanitation.

• Excellent customer service and communication skills.

• Culinary degree preferred.