Manage the daily operations of the sushi section in the kitchen and ensure guests receive excellent sushi, sashimi and seafood on time by leading, motivating and coaching the sushi team to exceed guests’ expectations.

• Produce high quality sushi, sashimi and seafood dishes to fulfil customers’ orders
• Manage the sushi section’s daily operations cost-effectively and efficiently within budget
• Establish and monitor sushi quality goals
• Coordinate with Chef de Cuisine and the restaurant manager to design seasonal menus and promotions
• Maintain HACCP standards for dry and cold storage, and clean and tidy sushi stations
• Monitor consumption and maximise capacity of resources and equipment

Experience: Minimum of 8 years’ culinary experience in luxury 5 star hotels/restaurants with exceptional dining experiences Experience in Asia is an advantage

Knowledge/Certificates: Excellent product knowledge of Japanese cuisine

Education: Secondary school diploma or equivalent

Language Abilities: Fluent English and Japanese an advantage

Computer Skills: Basic