Sushi Chef: Front Bar Craft & Menu Innovation

Arirang Hibachi Steakhouse; New York (NY); On-site; USD 40,000 - 60,000; Full time

Job summary

A popular sushi restaurant in Brooklyn is looking for a skilled Sushi Chef who can prepare a variety of sushi dishes and ensure high-quality standards. You'll be responsible for following company recipes, maintaining kitchen hygiene, and working closely with management on menu design. The ideal candidate should ensure quality food preparation and service at the sushi bar, as well as maintaining budgeted food costs. Join our team to provide exceptional sushi experiences to our guests.

Qualifications

• Familiarity with a wide variety of sushi recipes.
• Ability to deliver quality products to guests.
• Understanding of kitchen sanitation and hygiene regulations.

Responsibilities

• Prepare sushi according to company recipes.
• Inspect and maintain product quality.
• Ensure kitchen area sanitation.

Skills

Sushi preparation

Attention to detail

Kitchen hygiene

Menu design

Job description

JOB SUMMARY

On a daily basis, exercise discretion and independent judgment when it comes to preparing sushi.

Our Sushi Chef someone who is familiar with a wide variety of sushi recipes and is capable of delivering quality product to our guests.

The Sushi Chefs are responsible for serving guests in the front sushi bar and prepare orders from the main dining rooms.

RESPONSIBILITIES/DUTIES

• Make sure company recipes are made to specification.
• Prep food to company specification
• Receiving and inspecting product for freshest quality
• Openly cooked and presented food items
• Prepared and presented hot and cold sushi
• Prepared all sushi food products in compliance of standardized codes recipes and portion volume
• Monitored performance of kitchen staff ensuring they complied with restaurant guidelines appearance and code of conduct
• Ensured sanitation and hygiene of kitchen area
• Worked with management and owners designing menus
• Maintaining proper par levels of food.
• Maintaining the proper rotation of food.
• Ensure that fish yield sheets are completed daily.
• Meeting budgeted food cost.