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Sushi Sous Chef


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We are looking for a dedicated and skilled Sushi Sous Chef to join our culinary team. The ideal candidate will have a passion for Japanese cuisine, particularly sushi, and a strong background in kitchen operations. As a Sushi Sous Chef, you will work closely with the Head Sushi Chef to ensure the highest quality of food preparation and presentation. You will be responsible for assisting in the creation of sushi dishes, maintaining kitchen hygiene, and training junior staff. Your role will also involve inventory management, ensuring that all ingredients are fresh and of the highest quality. You will need to be creative, detail-oriented, and able to work in a fast-paced environment. Excellent communication skills and the ability to work as part of a team are essential. If you have a deep appreciation for sushi and a commitment to culinary excellence, we would love to hear from you.


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  • Assist the Head Sushi Chef in daily kitchen operations.
  • Prepare and present sushi dishes to the highest standards.
  • Ensure all ingredients are fresh and of high quality.
  • Maintain cleanliness and hygiene in the kitchen.
  • Train and mentor junior kitchen staff.
  • Manage inventory and order supplies as needed.
  • Collaborate with the culinary team to create new sushi dishes.
  • Ensure compliance with food safety regulations.
  • Monitor portion control and minimize waste.
  • Assist in menu planning and development.
  • Handle customer feedback and make improvements as necessary.
  • Work efficiently in a fast-paced environment.
  • Maintain a positive and professional attitude.
  • Ensure proper storage and labeling of ingredients.
  • Assist in the preparation of sauces and other accompaniments.
  • Participate in staff meetings and training sessions.
  • Adhere to company policies and procedures.
  • Assist in the setup and breakdown of the kitchen.
  • Ensure all kitchen equipment is properly maintained.


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  • Proven experience as a Sushi Chef or similar role.
  • In-depth knowledge of Japanese cuisine, particularly sushi.
  • Strong knife skills and attention to detail.
  • Ability to work in a fast-paced environment.
  • Excellent communication and teamwork skills.
  • Knowledge of food safety and sanitation standards.
  • Creativity and a passion for culinary arts.
  • Ability to train and mentor junior staff.
  • Strong organizational and time management skills.
  • Flexibility to work evenings, weekends, and holidays.
  • Ability to handle constructive criticism and make improvements.
  • Physical stamina to stand for long periods and lift heavy items.
  • High school diploma or equivalent; culinary degree preferred.
  • Basic understanding of inventory management.
  • Ability to follow recipes and instructions accurately.
  • Positive attitude and professional demeanor.
  • Willingness to learn and adapt to new techniques.
  • Attention to detail and commitment to quality.
  • Ability to handle multiple tasks simultaneously.
  • Strong problem-solving skills.

Potential interview questions

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  • What inspired you to become a Sushi Chef?
  • Can you describe your experience with Japanese cuisine?
  • How do you ensure the freshness and quality of ingredients?
  • What techniques do you use to maintain kitchen hygiene?
  • How do you handle working in a fast-paced environment?
  • Can you provide an example of a time you trained junior staff?
  • How do you handle constructive criticism?
  • What is your approach to creating new sushi dishes?
  • How do you manage inventory and order supplies?
  • Can you describe a challenging situation you faced in the kitchen and how you resolved it?
  • What steps do you take to ensure food safety and sanitation?
  • How do you handle customer feedback?
  • What do you think is the most important quality for a Sushi Sous Chef to have?
  • How do you stay updated with the latest culinary trends?
  • Can you describe your experience with menu planning and development?
  • How do you ensure proper portion control and minimize waste?
  • What motivates you to work in the culinary industry?
  • How do you handle working under pressure?
  • What are your long-term career goals as a Sushi Chef?
  • How do you ensure effective communication within the kitchen team?
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