Sushi Chef

Apparel FZCO; Doha; On-site; QAR 60,000 - 120,000; Full time

Job summary

Apparel FZCO in Doha invites an experienced Sushi Chef to prepare a wide range of sushi items, season rice, and portion seafood to exact standards. You will maintain knife skills, quality, and presentation while adhering to HACCP and food safety requirements.

In this role you will support daily mise en place, ensure timely service, and collaborate with the kitchen team to create new items and menu specials. Premium dining experience and fast-paced environments are preferred.

Qualifications

• Previous experience as a Sushi Chef in Japanese restaurant, hotel, or similar professional kitchen.
• Strong knowledge of Japanese cuisine and sushi preparation techniques.
• Excellent knife-handling and fish-cutting skills.
• Good knowledge of sushi rice preparation and Japanese ingredients.
• Experience handling fresh fish and seafood.
• Strong understanding of food hygiene HACCP and food safety standards.
• Good knowledge of portion control and food wastage management.
• Attention to detail, cleanliness and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain consistent quality during high-volume service.
• Culinary qualification or sushi training is an advantage.

Responsibilities

• Prepare a variety of sushi items including sushi rolls, maki, nigiri, sashimi, temaki and specialty sushi.
• Prepare and season sushi rice to the required consistency temperature and taste.
• Select clean cut fillet and portion fresh fish and seafood according to required standards.
• Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.
• Prepare vegetables garnishes sauces marinades and other ingredients required for sushi preparation.
• Complete daily mise en place before service to ensure all ingredients are ready.
• Ensure sushi items are prepared according to standardized recipes and portion specifications.
• Maintain high standards of food presentation plating and visual appeal.
• Monitor the freshness quality and condition of fish seafood rice and other ingredients.
• Follow proper seafood handling storage temperature-control and food safety procedures.
• Ensure all ingredients are properly labeled dated stored and handled according to FIFO procedures.
• Maintain strict hygiene and sanitation standards in the sushi preparation area.
• Keep sushi counters preparation areas knives cutting boards utensils and equipment clean and sanitized.
• Minimize food waste through proper cutting trimming portioning and storage techniques.
• Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.
• Coordinate with the Kitchen Supervisor Head Chef and other kitchen sections to ensure smooth service.
• Ensure sushi orders are prepared accurately and within the required service time.
• Maintain consistency in taste portion size quality and presentation during every service.
• Assist with developing and testing new sushi items seasonal dishes and menu specials when required.
• Follow HACCP food safety health and safety regulations at all times.
• Train and guide Junior Sushi Chefs Commis Chefs and kitchen assistants on sushi preparation techniques when required.
• Assist with opening and closing procedures of the sushi station.
• Report equipment problems quality issues and food safety concerns to the Kitchen Supervisor or Head Chef.
• Support other kitchen sections during busy periods when required.
• Perform any other duties assigned by the Head Chef Executive Chef or Kitchen Supervisor.

Skills

Knife handling

Sushi techniques

Teamwork

HACCP

Attention to detail

High-volume service

Fresh fish handling

Education

Culinary qualification or sushi training

Job description

Key Responsibilities

• Prepare a variety of sushi items including sushi rolls, maki, nigiri, sashimi, temaki and specialty sushi.
• Prepare and season sushi rice to the required consistency temperature and taste.
• Select clean cut fillet and portion fresh fish and seafood according to required standards.
• Maintain excellent knife skills and ensure proper handling of sushi knives and equipment.
• Prepare vegetables garnishes sauces marinades and other ingredients required for sushi preparation.
• Complete daily mise en place before service to ensure all ingredients are ready.
• Ensure sushi items are prepared according to standardized recipes and portion specifications.
• Maintain high standards of food presentation plating and visual appeal.
• Monitor the freshness quality and condition of fish seafood rice and other ingredients.
• Follow proper seafood handling storage temperature-control and food safety procedures.
• Ensure all ingredients are properly labeled dated stored and handled according to FIFO procedures.
• Maintain strict hygiene and sanitation standards in the sushi preparation area.
• Keep sushi counters preparation areas knives cutting boards utensils and equipment clean and sanitized.
• Minimize food waste through proper cutting trimming portioning and storage techniques.
• Monitor stock levels of sushi ingredients and inform the Chef or Kitchen Supervisor of shortages.
• Coordinate with the Kitchen Supervisor Head Chef and other kitchen sections to ensure smooth service.
• Ensure sushi orders are prepared accurately and within the required service time.
• Maintain consistency in taste portion size quality and presentation during every service.
• Assist with developing and testing new sushi items seasonal dishes and menu specials when required.
• Follow HACCP food safety health and safety regulations at all times.
• Train and guide Junior Sushi Chefs Commis Chefs and kitchen assistants on sushi preparation techniques when required.
• Assist with opening and closing procedures of the sushi station.
• Report equipment problems quality issues and food safety concerns to the Kitchen Supervisor or Head Chef.
• Support other kitchen sections during busy periods when required.
• Perform any other duties assigned by the Head Chef Executive Chef or Kitchen Supervisor.

Requirements

• Previous experience as a Sushi Chef in a Japanese restaurant hotel or similar professional kitchen.
• Strong knowledge of Japanese cuisine and sushi preparation techniques.
• Excellent knife-handling and fish-cutting skills.
• Good knowledge of sushi rice preparation and Japanese ingredients.
• Experience handling fresh fish and seafood.
• Strong understanding of food hygiene HACCP and food safety standards.
• Good knowledge of portion control and food wastage management.
• Strong attention to detail cleanliness and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain consistent quality during high-volume service.
• Culinary qualification or professional Japanese cuisine sushi training is an advantage.
• Experience in premium dining hotel high-volume or international Japanese restaurants is preferred.