Demonstrate familiarity with property safety, first aid, and fire and emergency procedures, and operate equipment safely.
Implement and practice HACCP and comply with municipality food safety and raw seafood cold-chain protocols, including parasite-freezing records and holding temperatures.
Use specialized Japanese knife skills to fabricate, break down, skin, pin-bone, portion, and precisely fillet whole fish, and present raw seafood artistically.
Prepare sushi rice (shari), including traditional seasoning ratios and optimal holding temperature control, and prepare house-made soy blends, marinades, and specialty sauces.
Assemble and artistically present nigiri, sashimi, maki, temaki, signature cold raw dishes, sushi offerings, and bespoke omakase menus.
Lead station operations, service speed, and line-level training for junior culinary staff.
Conduct yield tests, maintain FIFO inventory rotation, and control food costs for premium, perishable seafood.
Maintain strict kitchen grooming, sanitation, hygiene, and equipment-care standards.
Responsibilities
Prepare, cook, present, and serve dishes according to the restaurant menu, hotel philosophy, and quality standards set by Kempinski and the Executive Chef.
Communicate politely and courteously with guests and internal customers, and establish and maintain effective working relationships.
Lead and oversee daily operations, mise en place, and food production at the specialized sushi and raw bar station.
Operate and supervise the live sushi counter, explain preparation techniques to guests, and accommodate bespoke omakase and dietary requests.
Train, coach, and supervise Commis chefs, apprentices, and line cooks in sushi techniques, station hygiene, and equipment care.
Inspect incoming fresh seafood for freshness, texture, and quality, and maintain inventory rotation.
Support the Executive Sous Chef and Executive Chef in designing seasonal sushi offerings, signature platters, and promotional menu items.
Manage station requisitions, inter-kitchen transfers, and daily par levels for service and banqueting requirements.
Monitor kitchen machinery, Japanese knives, sharpening stones, and refrigeration units to ensure safe operation and prompt maintenance.
Maintain operational grooming, sanitation, and presentation standards.
Our Junior Sous Chef – Sushi possesses a refined culinary approach, an immaculate professional appearance, and embodies European luxury hospitality on a daily basis. Acting as an essential internal host, they champion people-oriented service, effortlessly building strong, collaborative relationships with guests, colleagues, and leadership alike. Reliable, flexible, and exceptionally well-organized, they bring a forward-thinking attitude—turning creative, innovative concepts into lasting culinary traditions.
The job of Junior Sous Chef - Sushi is executed satisfactorily when:
Dishes are prepared, cooked, immaculately presented and served according to the restaurant’s menu, hotels philosophy, high quality standards set by Kempinski and the Executive Chef.
Communications done politely and displays courtesy to guests and internal customers.
Effective employee working relationships are established and maintained.
Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
HACCP is implemented and practiced.
Lead and oversee the daily operations, mise en place, and food production of the specialized sushi and raw bar station.
Master and execute whole fish fabrication, breakdown, skinning, pin-boning, and portioning using professional Japanese knife skills.
Prepare, season, and maintain temperature controls for authentic sushi rice (shari), house-made soy blends, marinades, and specialty sauces.
Ensure consistent, high-standard assembly and artistic presentation of nigiri, sashimi, maki, temaki, and signature cold raw dishes.
Enforce rigorous HACCP, municipality food safety, and cold-chain protocols specifically governing raw seafood consumption, including parasite freezing records and holding temperatures.
Operate and supervise the live sushi counter, professionally engaging with guests, explaining preparation techniques, and accommodating bespoke omakase or dietary requests.
Train, coach, and supervise Commis chefs, apprentices, and line cooks in specialized sushi techniques, station hygiene, and equipment care.
Conduct regular yield tests on high-value fish and seafood to track portions and minimize food cost waste.
Maintain strict inventory rotation (FIFO) and inspect all incoming fresh seafood for freshness, texture, and quality standards.
Support the Executive Sous Chef and Executive Chef in designing seasonal sushi offerings, signature platters, and promotional menu items.
Manage station requisitions, inter-kitchen transfers, and daily par levels to meet service and banqueting requirements.
Monitor kitchen machinery, specialized Japanese knives, sharpening stones, and refrigeration units to ensure safe operation and prompt maintenance.
Uphold impeccable kitchen grooming, sanitation, and presentation standards throughout all operational hours.
Mastery of specialized Japanese knife skills for whole-fish breakdown, precise filleting, and artistic raw seafood presentation
Expert management of sushi rice (shari) preparation, traditional seasoning ratios, and optimal holding temperature control.
Proven leadership experience directing station operations, service speed, and line-level training for junior culinary staff.
Advanced proficiency in rolling, crafting, and styling nigiri, sashimi, maki, and bespoke omakase menus.
In-depth knowledge of HACCP, cold-chain safety protocols, and strict regulations governing raw fish consumption and storage.
Effective yield testing, inventory rotation (FIFO), and food cost control for highly perishable, premium seafood ingredients.