Sushi Chef

Hyatt Hotels Corporation; Dubai; On-site; AED 60,000 - 90,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a skilled Sushi Chef to prepare authentic and contemporary Japanese cuisine for a luxury hospitality setting. You will uphold high standards of quality, freshness, presentation, and food safety while collaborating closely with the service team to meet guest preferences and dietary needs.

Ideal candidates have 2–3 years of sushi experience in premium environments, a culinary arts diploma, and strong knowledge of HACCP and fish handling.

Qualifications

• Diploma or certification in Culinary Arts, Japanese Cuisine preferred.
• Minimum 2–3 years of Sushi Chef experience in luxury hospitality.
• Strong knowledge of raw-food safety and HACCP procedures.

Responsibilities

• Prepare a diverse selection of sushi, including maki, nigiri, sashimi, temaki, and signature creations.
• Demonstrate expert knife skills in cleaning, cutting, slicing, and filleting fish.
• Inspect freshness and quality of ingredients and report concerns.
• Prepare sushi rice with precise cooking, seasoning, temperature, and texture.
• Develop innovative sushi dishes while preserving authenticity.
• Prepare Japanese-inspired appetizers, soups, sauces, and garnishes.
• Ensure dishes meet standards for quality, flavour, and portion size.
• Coordinate with service to accommodate guest preferences and allergies.
• Monitor inventory and support ordering to maintain stock.
• Minimize food waste and ensure proper storage and rotation.

Skills

Advanced knife skills

Sushi making

Attention to detail

Food safety HACCP

Teamwork

Education

Diploma or certification in Culinary Arts

Japanese Cuisine certification preferred

Job description

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\"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off.\"

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.

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