Head Sushi Chef

Responsibilities

• Lead and oversee the day-to-day operations of the sushi kitchen
• Prepare and oversee the preparation of high-quality sushi, sashimi, nigiri, maki, temaki, and other Japanese specialties
• Ensure proper handling, cutting, preparation, storage, and presentation of fish, seafood, rice, and other ingredients
• Maintain consistently high standards of taste, freshness, texture, presentation, and portion control
• Monitor the quality and freshness of all ingredients and ensure appropriate storage and rotation
• Work closely with the Head Chef to develop seasonal menus, special promotions, and tasting menus
• Ensure consistency of food quality and presentation during every service period

Requirements

• Minimum 3-5 years of professional culinary experience
• Significant experience in a high-end Japanese or sushi restaurant
• Previous experience in a leadership position such as Sushi Chef, Head Sushi Chef, or Sushi Sous Chef
• Advanced skills in sushi preparation, fish fabrication, knife techniques, and sushi rice preparation
• Strong knowledge of traditional and contemporary Japanese cuisine

Preferred Qualifications

• Diploma or professional qualification in Culinary Arts, Japanese Cuisine, or a related field

About the Company

St. Regis Hotels & Resorts is a luxury brand within Marriott International, dedicated to delivering exquisite experiences through bespoke and anticipatory service at more than 50 luxury hotels and resorts worldwide.