Sushi Chef Jobs description

The career of a Sushi chef is very challenging and exciting. Most employers prefer candidates with prior experience in making nigiri and maki, tempura, udon, and Ramen, and in cutting sashimi. Sushi chefs are required to have: knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood; complete understanding of kitchen operations; demonstrated organizational skills, budgeting experience, and full understanding of financials.

A Sushi chef\'s job involves walking, standing for long periods, repetitive hand and arm movements, frequent heavy lifting, bending, and stretching along with continuous interaction with customers and co-workers in a fast paced environment. Therefore, most employers recruit Sushi chefs who come honed with the following abilities: the ability to lift up to 70 pounds; the ability to solve practical problems and effectively communicate with others; and the exposure to various work environments that includes temperature changes.

Senior Sushi chefs may be given the responsibility for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the sushi department; daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders. Sushi chefs may also be involved in assisting with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi; in ensuring compliance with heath department and weights and measures requirements; and in maintaining a high degree of cleanliness throughout preparation area.

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