Sushi Chef required to prepare Sushi dishes in accordance with food health and safety regulations and restaurant standards. Sushi Chef responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. Sushi Chef also able to customize customers’ order according to their preferences and food allergy considerations.

Main Responsibilities:

Work closely and follow the guidance of the Head Chef for the delivery of highest quality sushi at a consistent level.
Assisting Head Chef to ensure that all ingredients used in dishes are of the highest quality.
To ensure adequacy of ingredient that should be frequently available.
Understanding and awareness of ingredients used for menu items and their method of preparations and presentation standard.
Expertly cutting, slicing, and filleting different types of fish.
Handling a wide range of raw fish and another ingredient, managing food stocks, and working with an attention to detail to fulfil all orders within quality standard.
Select fresh fruits and vegetables to make high-quality dishes (like avocado, mangos, and carrots).
Able to prepare all types of sushi, including maki, nigiri and sashimi according to established guidelines on quality, portion size, presentation, and food safety. Add additional flavor to sushi rolls with ginger, rice vinegar, wasabi, and soy sauce when appropriate.
Creating sushi menus that include a wide variety of fishes, vegetables, and sauces
Manage food preparation activities like boiling rice.
Coordinate with Commis to ensure proper cooking considering special requests and food allergies.
Able to prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine.
Able to create other traditional Japanese dishes like Tempura, Soba, and Udon.
Maintaining a clean work environment in order to prevent food contamination.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
Reporting any problems with kitchen equipment to Head Chef.
Able to work well under pressure and maintain the restaurant standards during the busy periods.

The above duties are a guide to the nature of work required and are not intended all the tasks associated with the role. Employee maybe required to perform any other duties as and when assigned by Management from time to time.

Requirements:

At least 3 years’ experience as Sushi Chef in Japanese restaurant or in hotel.
Knowledge of traditional Japanese cuisine and sushi rolling technique
Ability to work both fast and accurately.
Ability to stand for long hours
Excellent cooking skills
Team spirit
Extensive knowledge of food handling procedures with regards to public health standards.
Knowledge of supplies, inventory control and kitchen equipment.
Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operations.

Benefits:

Annual leave
Medical & hospitalization leave
Maternity & Paternity leave
Special leave (marriage, compassionate)
Medical benefits (outpatient medical, dental, health related benefits, prolonged illness, group insurance coverage)
Special incentives
EPF, SOCSO & EIS contribution
Overtime
Uniform provided
Accommodation provided
Meals provided

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM4,500.00 per month

Benefits:

Free parking
Health insurance
Maternity leave
Meal provided
Opportunities for promotion
Professional development

Schedule:

Fixed shift

Supplemental pay types:

Overtime pay
Performance bonus

Ability to commute/relocate:

Cyberjaya: Reliably commute or planning to relocate before starting work (Required)

Education:

Malaysian Special Skills Certificate (Required)

Experience:

making Sushi: 2 years (Required)

Application Deadline: 05/31/2024
Expected Start Date: 06/01/2024

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