Sushi Chef

As a sushi chef in a Japanese restaurant, your responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfil all orders within quality standards. Expertly cutting, slicing and filleting different types of fishes. Inspecting the quality of fruits, vegetables and fish used to prepare sushi dishes. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety Maintaining a clean work environment in order to prevent food contamination. Regularly taking inventory of food supplies and other products Reporting any problems with kitchen equipment to the executive chef Sterilizing all utensils, instruments and equipment used in sushi preparation before every use. Communicating with wait staff to ensure that special requests and food allergy considerations are met. Good Communications with customers Creating new items with ingredients of the dayRequirements Excellent inter-personal skills, highly motivated individual; Excellent team player; Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential. At least 5 years of similar working experiences