Sushi Chef

Park Hyatt Dubai; Abu Dhabi; On-site; AED 60,000 - 90,000; Full time

Job summary

Park Hyatt Dubai seeks an experienced Sushi Chef to craft authentic and contemporary Japanese cuisine, upholding luxury dining standards in a beachfront resort. You will lead sushi preparation, maintain ingredient quality, and collaborate with the service team to tailor dishes to guest preferences, dietary needs, and seasonal menus.

The role requires advanced knife skills, seafood handling expertise, and a keen eye for presentation in a fast-paced hospitality environment.

Qualifications

• Diploma in Culinary Arts or Japanese Cuisine is preferred.
• Minimum 2–3 years of Sushi Chef experience in luxury hospitality.
• Advanced knowledge of sashimi cutting and fish filleting.
• Strong hygiene, sanitation, and allergen awareness.
• Ability to maintain high standards of quality and presentation.
• Excellent communication and teamwork.

Responsibilities

• Prepare a diverse range of sushi including maki, nigiri, sashimi, temaki, and signature creations.
• Demonstrate expert knife skills in cleaning, cutting, slicing, and filleting fish.
• Ensure freshness and quality of ingredients, reporting concerns.
• Prepare sushi rice with precise cooking, seasoning, temperature, and texture.
• Develop innovative sushi dishes aligned with luxury hospitality standards.
• Coordinate with service team to accommodate guest preferences and dietary needs.
• Monitor stock levels, conduct inventories, and assist with ordering.
• Maintain strict hygiene and food-safety standards across all prep areas.
• Clean and sterilize knives and equipment; report maintenance needs.

Skills

Advanced knife skills

Seafood handling

Attention to detail

Food safety & HACCP

Creative plating & presentation

Teamwork & communication

Education

Diploma or certification in Culinary Arts or Japanese Cuisine

Job description

Job description

The Sushi Chef is responsible for preparing authentic and contemporary Japanese cuisine while maintaining exceptional standards of quality, freshness, presentation, and food safety. The role requires advanced knife skills, expert knowledge of seafood handling, and strong attention to detail to deliver a refined culinary experience aligned with luxury hospitality standards.

Main Duties:

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations, in accordance with established recipes and presentation standards.
• Demonstrate expert knife skills in cleaning, cutting, slicing, portioning, and filleting various types of fish and seafood.
• Inspect the freshness and quality of fish, seafood, fruits, vegetables, and other ingredients, reporting any concerns to the senior culinary team.
• Prepare sushi rice and other essential ingredients with precise control of cooking, seasoning, temperature, texture, and consistency.
• Develop innovative and contemporary sushi dishes while preserving the authenticity and philosophy of Japanese cuisine.
• Prepare Japanese-inspired appetizers, soups, salads, sauces, garnishes, and accompaniments to complement the sushi menu.
• Ensure every dish meets established standards for quality, flavour, portion size, presentation, temperature, and food safety.
• Coordinate closely with the service team to accommodate guest preferences, dietary requirements, special requests, and food allergies accurately.
• Monitor ingredient availability, maintain appropriate stock levels, conduct regular inventories, and support ordering requirements to ensure uninterrupted operations.
• Minimize food waste through accurate portioning, proper storage, stock rotation, and efficient utilization of premium ingredients.
• Maintain strict hygiene, sanitation, and food-safety standards across all sushi preparation areas to prevent contamination and ensure safe handling of raw products.
• Clean and sterilize knives, utensils, preparation surfaces, and equipment before and after use, reporting equipment defects or maintenance requirements promptly.

Qualifications:

• Diploma or certification in Culinary Arts, Japanese Cuisine, or a related culinary discipline is preferred.
• Minimum 2–3 years of relevant experience as a Sushi Chef within reputable restaurants or a luxury hospitality environment.
• Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling, rice preparation, and traditional Japanese ingredients.
• Strong understanding of raw-food safety, HACCP requirements, allergen management, hygiene, sanitation, and contamination-prevention procedures.
• Creative culinary ability with excellent attention to detail, consistency, portion control, and sophisticated food presentation.
• Strong communication, organization, and teamwork skills, with the ability to perform efficiently in a fast-paced culinary environment.