Sushi Chef

Park Hyatt; Dubai; On-site; AED 167,000 - 257,000; Full time

Job summary

Park Hyatt Dubai is seeking a Sushi Chef to prepare 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.

The Sushi Chef will prepare sushi, sashimi, and related dishes, work with the service team to accommodate guest

Qualifications

• Diploma or certification in Culinary Arts or Japanese cuisine preferred.
• 2–3 years sushi chef experience in luxury hospitality.
• Advanced knowledge of sushi preparation, sashimi cutting, fish filleting, seafood handling.
• Strong understanding of HACCP, allergen management, hygiene, sanitation and contamination-prevention procedures.
• Creative culinary ability with refined presentation and attention to detail.
• Strong communication and teamwork in a fast-paced kitchen.

Responsibilities

• Prepare a diverse sushi selection (maki, nigiri, sashimi, temaki) per recipes and standards.
• Demonstrate expert knife skills in cleaning, cutting, slicing, portioning, and filleting various fish/seafood.
• Ensure freshness, quality, portion size, presentation, temperature, and safety.
• Coordinate with service to accommodate guest preferences, dietary needs and allergies.
• Monitor ingredient availability, stock levels, and assist ordering to avoid interruptions.
• Maintain hygiene and sanitation across all sushi prep areas.

Skills

Advanced knife skills

Seafood handling

Attention to detail

Communication

Teamwork

Time management

Education

Culinary Arts/Japanese Cuisine certification

Tools

Sushi knives

Job description

Job Description:

Organization- Park Hyatt Dubai

Summary

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.