Sushi Chef - Master Japanese Techniques & Counter Lead

Resorts World Genting; Genting Highlands; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality resort in Genting Highlands seeks an experienced Sushi Chef to prepare high-quality sushi and other traditional Japanese dishes. The ideal candidate will have 3–5 years of experience in a Japanese kitchen environment, a strong foundation in sushi preparation, and the ability to maintain high standards of hygiene and quality. This role involves interacting with guests and training junior staff in sushi techniques.

Qualifications

• Minimum 3–5 years of experience as a Sushi Chef or in a Japanese kitchen environment.
• Strong foundation in preparing sushi, sashimi, nigiri, maki, and other classic Japanese dishes.
• Experience working in hotels, resorts, or reputable Japanese restaurants is preferred.

Responsibilities

• Prepare high-quality sushi, sashimi, nigiri, and maki using traditional Japanese techniques.
• Ensure freshness, proper storage, and handling of seafood and sushi ingredients.
• Maintain consistency in taste, presentation, and portion control according to standards.
• Set up and manage the sushi counter mise-en-place for smooth daily operations.
• Support in inventory control, ordering, and stock rotation for sushi ingredients.
• Interact with guests courteously at the sushi counter when required and explain selections.
• Ensure full compliance with hygiene, sanitation, and food safety practices.
• Assist in training junior kitchen staff on sushi preparation and knife skills.
• Work closely with the Japanese Executive Chef and kitchen team to deliver excellent quality and service.

Skills

Sushi preparation

Knowledge of Japanese cuisine

Knife skills

Education

Diploma or certification in Culinary Arts

Job description

A leading hospitality resort in Genting Highlands seeks an experienced Sushi Chef to prepare high-quality sushi and other traditional Japanese dishes. The ideal candidate will have 3–5 years of experience in a Japanese kitchen environment, a strong foundation in sushi preparation, and the ability to maintain high standards of hygiene and quality. This role involves interacting with guests and training junior staff in sushi techniques.