Requirements:

• 5-10 years of experience in sushi making, with a demonstrated ability to produce high-quality sushi.
• Proficiency in traditional and modern sushi techniques, excellent knife skills, and a deep understanding of sushi ingredients and flavour profiles.
• Relevant certifications in food safety and handling, and potentially formal training or certification in sushi making.
• Strong customer service skills, with the ability to communicate effectively and build rapport with customers.
• A qualified sushi chef with this level of experience would be expected to bring a high degree of professionalism, creativity, and efficiency to the retail environment, enhancing the overall customer experience and contributing to the store's success.

Key Responsibilities:

Sushi Preparation

• Sushi Making: Prepare a variety of sushi, including nigiri, sashimi, maki, and specialty rolls, ensuring high standards of taste, texture, and presentation.
• Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare vegetables, rice, and other ingredients according to traditional and innovative sushi recipes.
• Food Safety and Hygiene: Adhere to strict food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid contamination.

Customer Service

• Customer Interaction: Engage with customers in a friendly and informative manner, providing recommendations and answering questions about sushi products.
• Custom Orders: Handle custom orders and special requests, ensuring customer satisfaction and tailoring sushi offerings to individual preferences.

Inventory and Supplies

• Stock Management: Monitor inventory levels of sushi ingredients and supplies, placing orders and coordinating with suppliers to ensure availability and freshness.
• Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes.

Quality Control

• Consistency: Maintain consistent quality and presentation of sushi products, ensuring each item meets the store's standards.
• Innovation: Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current with trends in sushi cuisine.

Training and Supervision

• Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing guidance and ensuring adherence to best practices.
• Skill Development: Continuously improve personal skills and knowledge in sushi making, staying updated with new techniques and culinary trends.

Operational Tasks

• Equipment Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition.
• Packaging: Oversee the packaging of sushi products for retail display, ensuring they are attractively and securely packaged to maintain freshness.