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.
