Job Description
- Slice and prepare various types of fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in presentation and texture.
- Inspect the quality of fish and seafood to ensure they meet our freshness and quality standards.
- Plate sashimi dishes in an aesthetically pleasing manner, following the restaurant's presentation standards.
- Work with the Head Chef and kitchen team to create seasonal sashimi offerings and keep the sashimi menu fresh and exciting.
- Adhere to all food safety guidelines for the handling and storage of raw fish and seafood to prevent contamination and ensure customer safety.
- Keep the sashimi station clean, organized, and stocked with the necessary tools and ingredients.
- Work closely with other kitchen staff to ensure the smooth flow of orders and efficient service during peak times.
Job Requirements
- Prior experience as a sashimi or sushi chef, with a strong understanding of fish butchering and sashimi preparation techniques.
- Expertise in cutting fish and seafood with precision to create thin, uniform slices.
Knowledge of various types of fish, seafood, and garnishes used in sashimi preparation. - Strong attention to detail and a commitment to high standards of cleanliness and food safety.
- A deep interest in Japanese culinary traditions and an eagerness to work with fresh, high-quality ingredients.
- Ability to stand for long periods, handle sharp knives, and work in a fast-paced kitchen environment.
- Ability to work effectively in a team, communicate well with other kitchen staff, and remain calm under pressure.
