Job Description

The Sushi Chef is responsible for preparing high-quality sushi and Japanese cuisine, including maki, nigiri, sashimi, and other specialty items, in line with established quality, portion, hygiene, and presentation standards. This role uses culinary expertise to deliver consistent guest satisfaction, maintain kitchen efficiency, and contribute to a food-focused, team-oriented environment.

Key Responsibilities

• Prepare a variety of sushi and Japanese cuisine items according to standard recipes, portion sizes, and presentation guidelines

• Ensure all products meet quality, freshness, and food safety standards

• Manage daily mise en place to support efficient service periods

• Monitor ingredient stocks, rotation, and waste in collaboration with culinary leadership

• Maintain clean, organised, and compliant food preparation and work areas

• Respect and adhere to hygiene and sanitation procedures at all times

• Work effectively with team members across the galley and food service areas

• Support training and coaching for junior culinary staff as required

• Assist with menu suggestions and seasonal item updates

Skills, Knowledge and Experience

Non-Negotiable Requirements

• Proven experience preparing sushi and Japanese cuisine in a high-volume culinary environment

• Strong understanding of knife skills, fish handling, and seafood safety practices

• Demonstrated commitment to food quality and presentation standards

• Familiarity with food hygiene, sanitation, and safety regulations

• Ability to work effectively under pressure in a fast-paced kitchen

• Strong teamwork and communication skills

• Availability to work flexible shifts in a rotational offshore environment

Strongly Preferred

• Formal culinary training or relevant certification

• Experience in a luxury hospitality, resort, or cruise ship galley setting

• Knowledge of international sushi and Japanese food trends

• Ability to contribute to menu development and quality improvement initiatives

• Experience mentoring or training junior culinary staff

Contract Details

• 6:2 rotation (6 consecutive months onboard, followed by 2 months of vacation)

• Shared/double cabin