Sushi Sous Chef - Japanese Cuisine

Responsibilities

• Assist the Executive Chef and Executive Sushi Chef in managing the daily operations of the sushi kitchen
• Oversee the preparation and presentation of sushi, sashimi, nigiri, maki, omakase, and other Japanese dishes
• Ensure all ingredients meet the highest standards of freshness and food safety
• Supervise, train, and develop kitchen team members
• Manage staffing, scheduling, and kitchen productivity
• Control food costs through effective purchasing and inventory management
• Maintain HACCP compliance and hygiene standards
• Support menu development and resolve operational issues

Requirements

• Minimum 5 to 8 years of culinary experience
• At least 2 years in a supervisory or Sous Chef role within fine dining Japanese or luxury hospitality
• Advanced knowledge of Japanese cuisine and sushi craftsmanship
• Expertise in premium seafood handling and fish butchery
• Experience in Michelin-starred or high-end dining environments preferred
• Proven leadership experience managing multicultural teams
• Strong understanding of HACCP principles and food safety regulations
• Excellent organizational and problem-solving abilities
• Culinary diploma or degree preferred
• Must be at least 18 years of age

Benefits

• Attractive salary in AED
• Excellent leave policy
• Healthcare package
• Incentive programs
• Other employee benefits