Junior Sous Chef - Sushi

Description: Support the Sushi Head Chef in all kitchen operations related to the sushi section. Responsibilities include food preparation, quality control, inventory management, and mentoring junior culinary staff, all while adhering to the highest standards of hygiene.

Key Skills: Expert level of sushi preparation and presentation techniques (maki, nigiri, sashimi, etc.); knowledge of Japanese culinary traditions; strong leadership and organizational skills; familiarity with HACCP standards.

Experience: Minimum 2+ years as a Demi Chef or Junior Sous Chef in a reputable Japanese/fusion or fine-dining restaurant, with a focus on sushi.