Sushi Chef

Park Hyatt Dubai; Dubai; On-site; AED 180,000 - 240,000; Full time

Job summary

Park Hyatt Dubai is seeking an experienced Sushi Chef to deliver authentic and contemporary Japanese cuisine in a luxury hospitality setting. You will uphold exceptional quality, freshness, presentation, and food safety with advanced knife skills and seafood handling expertise.

You will collaborate closely with the service team to accommodate guest preferences and dietary requirements while maintaining strict hygiene standards across all sushi preparation areas.

Qualifications

• Diploma preferred in Culinary Arts or Japanese cuisine.
• 2–3 years Sushi Chef experience in luxury settings.
• Advanced knowledge of sushi prep, sashimi cutting, fish filleting, seafood handling.
• Strong understanding of HACCP, allergen management, and hygiene.

Responsibilities

• Prepare sushi varieties (maki, nigiri, sashimi, temaki) per recipes and standards.
• Demonstrate expert knife skills in cleaning, cutting, and filleting fish.
• Inspect freshness and quality of ingredients, flagging concerns to senior team.
• Prepare sushi rice and other components with precise cooking, seasoning, temp, and texture.
• Develop innovative sushi dishes while honoring authentic Japanese philosophy.
• Prepare Japanese-inspired appetizers, soups, sauces, and garnishes for the menu.
• Ensure dishes meet quality, flavour, portion, presentation, and safety standards.
• Coordinate with service to accommodate guest dietary needs and allergies.
• Monitor stock levels, conduct inventories, and support ordering to avoid disruptions.
• Minimize waste through portion control and proper storage.

Skills

Knife skills

Seafood handling

Food safety

Food presentation

Attention to detail

Teamwork

Japanese cuisine knowledge

Rice preparation

Education

Diploma in Culinary Arts / Japanese Cuisine

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.