Sushi Chef - Launch Lead at Japanese-Inspired Kitchen

Maki & Ramen; Southampton; On-site; GBP 18,000 - 19,000; Part time

Benefits offered by this job

Company pension

Discounted or free food

Employee discount

Job summary

Maki & Ramen is launching a new site in Southampton and seeks an experienced Sushi Chef to lead the kitchen with precision, speed, and authentic Japanese techniques. The role focuses on delivering exceptional sushi and sashimi, maintaining high standards in a high-volume setting.

You will ensure correct fish handling, HACCP compliance, and flawless presentation while supporting the Head Sushi Chef with service leadership and mentoring of junior staff. ASAP start with 20–25 hours per week.

Qualifications

• Proven experience as a skilled Sushi Chef in a high-quality, high-volume Japanese restaurant.
• Excellent knife skills, including filleting, portioning and sashimi cutting.
• Strong knowledge of Japanese ingredients, sushi rice preparation and traditional techniques.
• In-depth understanding of raw fish handling, HACCP and food safety standards.

Responsibilities

• Prepare and present high-quality sushi and sashimi to an exceptional standard, maintaining consistency, precision and speed during service.
• Carry out advanced knife work, fish butchery and rice preparation in line with Japanese techniques and standards.
• Ensure correct handling, storage and preparation of raw fish in full compliance with food safety and hygiene regulations.
• Maintain immaculate standards of cleanliness, organisation and mise en place within the sushi section.
• Support the Head Sushi Chef with service leadership, quality control and mentoring of junior team members.

Skills

Sushi chef experience

Knife skills

Japanese ingredients knowledge

Food safety (HACCP)

Job description

Maki & Ramen is launching a new site in Southampton and seeks an experienced Sushi Chef to lead the kitchen with precision, speed, and authentic Japanese techniques. The role focuses on delivering exceptional sushi and sashimi, maintaining high standards in a high-volume setting.

You will ensure correct fish handling, HACCP compliance, and flawless presentation while supporting the Head Sushi Chef with service leadership and mentoring of junior staff. ASAP start with 20–25 hours per week.