Sushi Chef – Hot Kitchen

Leylaty Group; Jeddah; On-site; SAR 90,000 - 150,000; Full time

Job summary

Leylaty Group is seeking a Sushi Chef – Hot Kitchen to lead the preparation of Japanese, Peruvian, and Nikkei fusion dishes. The role focuses on cooked seafood, grill work, tempura, and authentic Peruvian ingredients, ensuring high standards of quality and presentation.

The Sushi Chef will maintain strict food safety, collaborate with the Executive Head Chef, and contribute to menu innovation in a fast-paced dining environment.

Qualifications

• Professional hot kitchen experience.
• Strong knowledge of Japanese hot cooking techniques.
• Experience with Peruvian dishes and Peruvian ingredients preferred.
• Knowledge of Nikkei fusion cuisine is an advantage.
• Skilled in grilling, searing, frying, sautéing, roasting, and wok.
• Ability to work under pressure while maintaining consistent food quality.

Responsibilities

• Prepare a variety of Japanese hot dishes (Tempura, Teriyaki, Teppanyaki, Yakitori, etc.).
• Prepare Peruvian hot dishes (Lomo Saltado, Arroz Chaufa, etc.) and Peruvian sauces.
• Create Nikkei fusion dishes combining Japanese techniques with Peruvian flavors.
• Maintain food safety, hygiene, and temperature-control procedures.
• Coordinate with kitchen sections to ensure smooth service.

Skills

Japanese cuisine

Nikkei fusion

Peruvian cuisine

Food safety

Teamwork

Attention to detail

Job description

Job Description: Sushi Chef – Hot Kitchen

Position: Sushi Chef – Japanese & Peruvian Cuisine
Department: Hot Kitchen
Cuisine: Japanese, Peruvian & Nikkei Fusion
Reports to: Executive Chef / Head Chef

1. Job Summary

The Sushi Chef – Hot Kitchen is responsible for preparing and presenting a variety of Japanese and Peruvian hot dishes, with a primary focus on cooked seafood, grilled fish, tempura, hot appetizers, Japanese specialties, Peruvian dishes, and Nikkei fusion cuisine. The role requires strong technical cooking skills, attention to detail, and a commitment to maintaining the highest standards of food quality, presentation, hygiene, and food safety.

2. Key Responsibilities

A. Japanese Cuisine

• Prepare a variety of Japanese hot dishes, including Tempura, Teriyaki, Teppanyaki, Yakitori, and other menu items.
• Prepare and cook seafood, fish, meat, poultry, and vegetables using proper Japanese cooking techniques.
• Prepare Japanese hot sauces, marinades, broths, and seasonings according to approved recipes.
• Prepare hot appetizers, noodle dishes, rice dishes, and other Japanese specialties featured on the restaurant's menu.
• Apply appropriate grilling, searing, frying, sautéing, and simmering techniques.
• Maintain consistency in portion sizes, cooking techniques, flavor, texture, and presentation.

B. Peruvian Cuisine

• Prepare traditional Peruvian hot dishes using fresh ingredients and appropriate cooking techniques.
• Prepare Peruvian specialties such as Lomo Saltado, Arroz Chaufa, and other hot dishes featured on the restaurant's menu.
• Prepare Peruvian sauces using ingredients such as Ají Amarillo and Ají Panca according to approved recipes.
• Work confidently with key Peruvian ingredients, including chili peppers, coriander, lime, onions, and traditional seasonings.
• Apply appropriate grilling, stir-frying, sautéing, roasting, and frying techniques.
• Maintain the authentic flavors and balance of Peruvian cuisine while following the restaurant's recipes and standards.

C. Nikkei Fusion Cuisine

• Prepare hot dishes that combine Japanese culinary techniques with Peruvian flavors and ingredients.
• Create innovative dishes using seafood, fish, meat, vegetables, Japanese sauces, and Peruvian seasonings.
• Apply Nikkei cooking techniques, including grilling, searing, tempura frying, sautéing, and wok cooking.
• Maintain a balanced combination of umami, acidity, spice, texture, and flavor.
• Follow standardized recipes while maintaining consistency and quality across all dishes.
• Contribute ideas for new dishes and menu improvements when requested by the Executive Chef.

3. Food Safety and Quality Control

• Inspect the freshness and quality of fish, seafood, meat, vegetables, and all ingredients before use.
• Follow food safety procedures for handling, storing, and preparing raw and cooked ingredients.
• Prevent cross-contamination between raw ingredients and cooked or ready-to-eat foods.
• Maintain proper temperature control throughout storage, preparation, cooking, and service.
• Ensure that food is cooked to the required internal temperatures according to food safety standards.
• Follow FIFO (First In, First Out) stock rotation procedures and monitor product expiry dates.
• Maintain personal hygiene and ensure that all equipment, utensils, and workstations are properly cleaned and sanitized.
• Follow the restaurant's approved food safety procedures and standard operating procedures.

4. Kitchen Operations

• Prepare and organize the hot kitchen station before service.
• Ensure all ingredients, sauces, seasonings, and equipment are ready for operation.
• Execute orders accurately and efficiently during busy service periods.
• Follow standardized recipes, portion controls, cooking specifications, and plating standards.
• Monitor stock levels and report shortages or replenishment requirements to the Head Chef.
• Minimize food waste and use ingredients efficiently.
• Maintain a clean, organized, and professional workstation throughout the shift.
• Coordinate with the Cold Kitchen, Sushi Station, and other kitchen sections to ensure smooth daily operations.
• Work closely with the Executive Chef and kitchen team to maintain service standards and operational efficiency.

5. Qualifications and Experience

• Previous professional experience as a Hot Kitchen Chef or in a similar culinary position.
• Good knowledge of Japanese cuisine and hot cooking techniques.
• Experience preparing Peruvian dishes and working with traditional Peruvian ingredients is highly preferred.
• Knowledge of Nikkei fusion cuisine is an advantage.
• Strong cooking skills in grilling, searing, frying, sautéing, roasting, and wok cooking.
• Good knowledge of seafood, fish, meat, sauces, marinades, and seasonings.
• Understanding of food safety, hygiene, and temperature-control procedures.
• Ability to work under pressure while maintaining consistent food quality.
• Strong attention to detail, organization, and teamwork.
• Willingness to follow the Executive Chef's instructions and the restaurant's standard operating procedures.

Expected Outcome

To deliver a high-quality hot kitchen experience that combines the precision and craftsmanship of Japanese cuisine with the vibrant flavors of Peru, creating a distinctive Nikkei dining experience while maintaining exceptional standards of food safety, presentation, consistency, and operational efficiency.