KEY REQUIREMENT

• Proven experience in sushi making and Japanese cuisine
• Good knowledge of sushi preparation techniques, Japanese ingredients and presentation
• Ability to consistently prepare high-quality dishes according to hotel standards
• Knowledge of food safety, hygiene and safe kitchen practices
• Creative, organised and able to work effectively under pressure
• Strong attention to detail and commitment to quality
• Flexible and willing to work across different kitchen sections when required

MAIN RESPONSIBILITIES

• Prepare and cook sushi, Japanese dishes and other menu items according to established recipes and standards
• Set up, stock and maintain the assigned workstation
• Ensure excellent food presentation, consistency and portion control
• Maintain strict personal, food and kitchen hygiene standards
• Follow the hotel's Food Safety Management System (FSMS/ISMS) procedures and complete required temperature and operational records
• Minimise food wastage and ensure proper storage and handling of ingredients
• Monitor stock and assist with daily inventory and food requisitions
• Ensure kitchen equipment is properly operated, maintained and kept clean
• Contribute to menu development and introduce new and interesting Japanese dishes
• Work closely with the Kitchen and F&B teams to ensure smooth and efficient service
• Maintain a professional, courteous and positive attitude at all times
• Support departmental training and assist colleagues in maintaining the required standards
• Perform other reasonable duties as assigned by the Sous Chef or Management

WHAT WE LOOK FOR

Someone who is passionate about Japanese cuisine, takes pride in craftsmanship, maintains high standards and delivers an exceptional dining experience to our guests.