Omakase Sushi Lead Chef – Fine-Dining Japanese Excellence

Radisson Hotel Group; Riyadh; On-site; SAR 240,000 - 360,000; Full time

Job summary

Radisson Collection Riyadh is seeking a Sushi Head Chef to lead all sushi operations with a focus on Japanese culinary excellence, food safety, and guest experience. You will develop menus, manage sushi counter performance, and train staff in a premium dining environment.

The ideal candidate has 5–10 years in Japanese cuisine, at least 3 years as a sushi chef with leadership experience, and HACCP certification.

Qualifications

• 5–10 years experience in Japanese cuisine.
• 3 years as sushi chef; 1–2 years in leadership.
• Mastery of knife skills, fish butchery, and rice preparation.
• Mastery in Japanese hot dishes and appetizers.
• Food Safety / HACCP certification.
• Strong leadership & communication.

Responsibilities

• Prepare and oversee all sushi items: nigiri, sashimi, maki, temaki, gunkan, tataki, omakase dishes.
• Oversee the hot dishes section of the menu.
• Master correct handling, butchery, and cutting of fish (tuna, salmon, snapper, hamachi, eel).
• Ensure perfect sushi rice quality and seasoning daily.
• Maintain consistency in taste, texture, temperature, and presentation.
• Create seasonal specials, omakase menus, and signature dishes.
• Lead and supervise sushi staff and assistants.
• Train junior chefs on skills, hygiene, and presentation.
• Ensure discipline, cleanliness, and efficiency.
• Manage schedules and workload.
• Enforce HACCP and food handling standards.
• Guarantee proper fish storage and thawing procedures.
• Conduct quality checks for freshness and texture.
• Maintain labeling, FIFO, temperature logs, and sanitation.
• Manage ordering of seafood and supplies.
• Control food cost and inventory.
• Monitor equipment condition.

Skills

Japanese cuisine

Sushi leadership

Knife skills

Fish butchery

Rice preparation

Food Safety HACCP

Leadership

Job description

Radisson Collection Riyadh is seeking a Sushi Head Chef to lead all sushi operations with a focus on Japanese culinary excellence, food safety, and guest experience. You will develop menus, manage sushi counter performance, and train staff in a premium dining environment.

The ideal candidate has 5–10 years in Japanese cuisine, at least 3 years as a sushi chef with leadership experience, and HACCP certification.