Sushi Chef
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Responsibilities:
- Have a good command of omakase, explaining each step with corresponding toppings.
- Introduce every dish verbally (In English) each time.
- Prepare, clean, and portion varieties of common Japanese fish.
- Pay close attention to guest feedback.
- Maintain in-depth knowledge of the menu and specials.
- Communicate with the manager and guest immediately if an order is delayed.
- Ensure all team members wear proper uniforms, hairnets, and hats.
- Always wait for the appetizer to be finished before firing new dishes.
- Ensure correct garnishes and toppings are used.
- Ensure chef areas are clean, organized, and guest-ready at all times.
- Log temperatures for food storage and preparation areas.
- Conduct product quality checks (expiration dates, taste, last day of use).
- Complete and submit the waste list sheet, ensuring accurate record-keeping.
- Perform FIFO (First In, First Out) checks on all products.
- Monitor daily inventory, identifying low or missing items. Our Mission Statement: To bring happiness and health to the world through our love of sushi. Our Brand Promise: "Good Food. Good Vibes. Good People. Rolled with Love".
Qualifications:
- In-depth fish knowledge and classic fish cutting techniques.
- Ability to maintain a productive and welcoming work environment.
- Strong communication skills to assist guests with inquiries and never say "I don't know".
- Knowledge of proper portioning practices.
- Understanding of all common food allergies.
- Ability to greet guests warmly in a Bondi manner: "Hi, welcome" (Omotenashi hospitality).
- Experience with and understanding of Omakase Line Basics.
- Ability to taste test rice to ensure proper flavor and texture.
- Ability to verify rice labels and timestamps, and check pH levels of rice.
- Commitment to menu and service consistency. Compensation: $30.00 to $35.00 per hour (inclusive of base hourly rate and tips). Pay: $30.00
- $35.00 per hour
Benefits:
- Flexible schedule Work
Location:
In person
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