Skills:
Strong knife skills, fish-cutting, filleting, and portioning.
Expertise in sushi rolling, rice preparation, seasoning, and plating.
Knowledge of Japanese cuisine, ingredients, and traditional techniques.
Ability to multitask in a fast-paced environment.
Creativity in menu development and presentation.
Team leadership and communication skills.
Understanding of food safety, hygiene, and kitchen protocols.
Qualifications:
Certification or diploma in Culinary Arts or equivalent.
0 - 2 years of experience as a Sushi Chef, Demi Chef, or similar role.
Experience in Japanese or high-end restaurant environments preferred.