Job Description
- Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
- Inspect fish and seafood quality to ensure they meet freshness and quality standards.
- Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
- Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
- Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
- Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
- Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.
Job Requirements
- Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
- Expertise in cutting fish and seafood with precision for uniform, thin slices.
- Familiarity with different types of fish, seafood, and garnishes used in sashimi.
- High attention to detail and commitment to maintaining food safety and cleanliness standards.
- Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
- Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
- Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.
