Job Description

Job Description: Sushi Chef – Cold Kitchen

Position: Sushi Chef – Japanese & Peruvian Cuisine

Department: Cold Kitchen

Cuisine: Japanese, Peruvian & Nikkei Fusion

Reports to: Executive Chef / Head Chef

1. Job Summary

The Sushi Chef is responsible for preparing and presenting a variety of Japanese and Peruvian cold dishes, with a primary focus on sushi, sashimi, ceviche, tiradito, and Nikkei fusion cuisine. The role requires strong technical skills, attention to detail, and a commitment to maintaining the highest standards of food quality, presentation, hygiene, and food safety.

2. Key Responsibilities

A. Japanese Cuisine

• Prepare a variety of sushi, including Maki, Nigiri, Uramaki, and Temaki.
• Prepare and cut sashimi using proper Japanese knife techniques.
• Prepare sushi rice, ensuring the correct texture, seasoning, and temperature.
• Prepare sushi fillings, toppings, garnishes, and Japanese sauces according to approved recipes.
• Prepare Japanese cold appetizers and other cold dishes as required by the menu.
• Maintain consistency in portion sizes, cutting techniques, flavor, and presentation.

B. Peruvian Cuisine

• Prepare traditional Peruvian ceviche using fresh fish and seafood.
• Prepare tiradito with appropriate cutting techniques, marinades, and presentation.
• Prepare Leche de Tigre and other Peruvian sauces according to established recipes.
• Work confidently with key Peruvian ingredients, including lime, Ají peppers, coriander, and red onion.
• Prepare Peruvian cold appetizers and other menu items according to the restaurant's standards.
• Maintain the proper balance of acidity, spice, seasoning, and freshness in all dishes.

C. Nikkei Fusion Cuisine

• Prepare dishes that combine Japanese culinary techniques with Peruvian flavors.
• Create innovative presentations using fresh seafood, Japanese ingredients, and Peruvian sauces.
• Apply Nikkei techniques in marinating, slicing, seasoning, and plating.
• Maintain a balanced combination of acidity, heat, texture, and flavor.
• Follow standardized recipes while maintaining consistency and quality across all dishes.
• Contribute ideas for new dishes and menu improvements when requested by the Executive Chef.

3. Food Safety and Quality Control

• Inspect the freshness and quality of fish, seafood, and all ingredients before use.
• Follow food safety procedures for handling, storing, and preparing raw fish and seafood.
• Prevent cross-contamination between raw ingredients and ready-to-eat foods.
• Maintain proper temperature control throughout storage, preparation, and service.
• Follow FIFO (First In, First Out) stock rotation procedures and monitor product expiry dates.
• Maintain personal hygiene and ensure that all equipment, utensils, and workstations are properly cleaned and sanitized.
• Follow approved food safety procedures for raw fish intended for raw consumption, including applicable parasite-control and freezing requirements.

4. Kitchen Operations

• Prepare and organize the cold kitchen station before service.
• Ensure all ingredients, sauces, garnishes, and equipment are ready for operation.
• Execute orders accurately and efficiently during busy service periods.
• Follow standardized recipes, portion controls, and plating specifications.
• Monitor stock levels and report shortages or replenishment requirements to the Head Chef.
• Minimize food waste and use ingredients efficiently.
• Maintain a clean, organized, and professional workstation throughout the shift.
• Work closely with the Executive Chef and the kitchen team to ensure smooth daily operations.

5. Qualifications and Experience

• Previous professional experience as a Sushi Chef or in a similar Cold Kitchen position.
• Good knowledge of Japanese cuisine and sushi preparation techniques.
• Experience preparing sashimi, ceviche, and tiradito is highly preferred.
• Knowledge of Nikkei fusion cuisine is an advantage.
• Good knife skills and knowledge of seafood handling and preparation.
• Understanding of food safety, hygiene, and temperature-control procedures.
• Ability to work under pressure while maintaining consistent food quality.
• Strong attention to detail, organization, and teamwork.
• Willingness to follow the Executive Chef's instructions and the restaurant's standard operating procedures.

Expected Outcome

To deliver a high-quality cold kitchen experience that combines the precision and craftsmanship of Japanese cuisine with the vibrant flavors of Peru, while maintaining exceptional standards of food safety, presentation, consistency, and operational efficiency.