Sushi Chef

RYO SUSHI (PTE. LTD.); Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A reputable sushi establishment in Singapore is seeking a Sushi Chef to ensure high standards of dish preparation and cleanliness. The role involves supervising food production while implementing food safety management systems. Ideal candidates should have strong communication skills and a deep understanding of Japanese food culture.

Qualifications

• Experience with food safety management systems.
• Ability to conduct food and beverage hygiene audits.
• Strong understanding of culinary techniques for meat and seafood.

Responsibilities

• Ensure high standards of product quality and cleanliness.
• Supervise food production and quality procedures.
• Implement and review health and safety guidelines.

Skills

Effective communication

Food safety management

Problem-solving

Supervisory skills

Understanding Japanese food culture

Job description

The Sushi Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

Key Responsibilities

• Facilitate effective communication and engagement at the workplace.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Establish relationships for customer confidence.
• Facilitate effective work teams.
• Identify meat and its fabrication and utilisation in culinary.
• Identify seafood and its fabrication and utilisation in culinary.
• Maintain workplace safety and health policies and procedures.
• Manage productivity improvement.
• Solve problems and make decisions at supervisory level.
• Supervise food production.
• Supervise quality procedures.
• Understand Japanese food culture and techniques.
• Understand nutritional knowledge and dietary requirements.