Sushi chef

Sushi Sapporo E pty ltd; Canterbury-Bankstown; On-site; AUD 60,000 - 90,000; Full time

Job summary

Sushi Sapporo E pty ltd in Sydney is seeking a qualified Chef specializing in Japanese cuisine with strong sushi and sashimi skills. The role focuses on preparing a variety of Japanese dishes, maintaining high quality, and ensuring efficient kitchen operations.

Ideal candidates will have a relevant qualification and at least 2 years of hands-on sushi/sashimi experience, plus demonstrated work in Australian commercial kitchens and Japanese dining settings.

Qualifications

• Relevant qualification in Commercial Cookery, Culinary Arts or related field.
• Minimum of 2 years hands-on experience in sushi and sashimi preparation.
• Previous relevant work experience in a commercial kitchen in Australia essential.
• Proven experience as a Chef in a Japanese restaurant.

Responsibilities

• Prepare and present a variety of Japanese dishes, including sushi, sashimi and hot dishes.
• Ensure consistent food quality, presentation and portion control.
• Assist with menu planning and development.
• Maintain food safety, hygiene and cleanliness standards.
• Monitor stock levels, manage ingredients and minimise food wastage.
• Coordinate daily kitchen operations and work effectively with other kitchen staff.

Skills

Sushi & sashimi

Japanese cuisine knowledge

Education

Commercial Cookery / Culinary Arts qualification

Job description

We are seeking a qualified and experienced Chef specialising in Japanese cuisine to join our team at an established Japanese restaurant in Sydney. The successful candidate must have strong experience in preparing sushi and sashimi, along with a solid understanding of Japanese cooking techniques and commercial kitchen operations.

Key responsibilities

Prepare and present a variety of Japanese dishes, including sushi, sashimi and hot dishes.

Ensure consistent food quality, presentation and portion control.

Assist with menu planning and development.

Maintain food safety, hygiene and cleanliness standards.

Monitor stock levels, manage ingredients and minimise food wastage.

Coordinate daily kitchen operations and work effectively with other kitchen staff.

About you

A relevant qualification in Commercial Cookery, Culinary Arts or a related field.

A minimum of 2 years of hands‑on experience in sushi and sashimi preparation is essential.

Previous relevant work experience in a commercial kitchen in Australia is essential.

Proven experience working as a Chef in a Japanese restaurant.

Strong knowledge of Japanese cuisine, food preparation techniques and food safety standards.

Ability to work independently and as part of a team in a busy kitchen environment.

Excellent organisational and time management skills.