Sushi Chef Responsibilities:

• Expertly cutting, slicing, and filleting different types of fish.

• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

• Maintaining a clean work environment in order to prevent food contamination.

• Regularly taking inventory of food supplies and other products.

• Reporting any problems with kitchen equipment to the manager on duty.

• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.

• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

-NEA certificate required

-Working hours 10 hr per day

-Min 2yrs experience

-2.8k above

-SG/PR