Sushi Junior Sous Chef

Four Seasons Hotel; Dubai; On-site; AED 167,000 - 257,000; Full time

Job summary

Four Seasons Hotel Dubai is seeking an experienced Sushi Chef to support the Sous Chef in leading the sushi kitchen and daily operations. You will oversee production of sashimi, nigiri, maki, and other Japanese specialties while maintaining exceptional quality and presentation for our discerning guests.

The ideal candidate has proven luxury hospitality experience, expert knife skills, strong knowledge of Japanese ingredients and rice preparation, and a track record of training a diverse culinary

Qualifications

• Proven luxury hospitality sushi experience (Sushi Chef / Chef de Partie / Junior Sous Chef).
• Expertise in sashimi, nigiri, maki, temaki and related techniques.
• Knowledge of Japanese ingredients, fish selection, seafood handling, and knife skills.
• Ability to lead, train and motivate a diverse culinary team with high standards.

Responsibilities

• Support Sous Chef in leading the sushi kitchen and daily operations.
• Prepare and oversee production of high-quality sushi offerings.
• Ensure freshness, quality, consistency, and presentation across all sushi offerings.
• Assist with menu development and seasonal specials.
• Train and develop junior team in sushi preparation and Japanese techniques.
• Maintain food safety, hygiene, sanitation and HACCP compliance.
• Collaborate with culinary leadership to ensure exceptional guest experiences.
• Assist with inventory management and control of food costs and kitchen resources.

Skills

Sushi preparation

Knife skills

Food safety & HACCP

Team leadership

Menu development

Tools

Sushi rice preparation

Job description

Responsibilities

Support the Sous Chef in leading the sushi kitchen and daily culinary operations Prepare and oversee the production of high-quality sushi sashimi nigiri maki and other Japanese specialties Ensure the highest standards of freshness quality consistency and presentation across all sushi offerings Assist with menu development seasonal specials and innovative sushi creations Train coach and develop junior culinary team members in sushi preparation and Japanese techniques Monitor food quality portion control mise en place and adherence to standardized recipes Maintain the highest standards of food safety hygiene sanitation and HACCP procedures Work closely with the culinary leadership team to ensure smooth service and exceptional guest experiences Support inventory management ordering and effective control of food costs and kitchen resources

Qualifications

Proven experience as a Sushi Chef, Chef de Partie, or Junior Sous Chef in a high-end Japanese, Pan-Asian, or luxury hospitality environment. Strong expertise in sushi preparation, including sashimi, nigiri, maki, temaki, and other traditional and contemporary sushi techniques. Excellent knowledge of Japanese ingredients, fish selection, seafood handling, knife skills, and sushi rice preparation. Strong understanding of food quality, freshness, seasonality, and refined sushi presentation. Experience working in a high-volume, luxury, or semi-fine dining environment with consistently high culinary standards. Ability to lead, train, and motivate a diverse culinary team while maintaining a collaborative and positive working environment. Passion for Japanese and Pan-Asian cuisine, attention to detail, creativity, and a genuine commitment to delivering an exceptional dining experience.