SUSHI COOK for KOUFUKU RESTAURANT

The Sushi Cook will assist the Sushi Head Chef in the preparation, presentation, and creation of high-quality sushi and Japanese dishes. This role requires precision, speed, and a dedication to maintaining the restaurant’s standards of quality, cleanliness, and presentation.

Key Responsibilities:

1. Preparation and Cooking:

• Assist in preparing sushi rice, cutting fish, and assembling a variety of sushi dishes (nigiri, sashimi, maki, etc.) as directed by the Sushi Head Chef.
• Execute recipes accurately, ensuring each dish meets quality and presentation standards.
• Maintain a high level of knife skills to cut fish and other ingredients precisely and efficiently.
• Prepare and cook a variety of other Japanese dishes, as directed by the Head Chef.

2. Food Safety and Hygiene:

• Follow all food safety guidelines and health codes, including sanitation practices, proper storage, and handling of raw fish.
• Regularly clean work surfaces, tools, and kitchen equipment to ensure a safe and sanitary environment.

3. Inventory and Stock Management:

• Assist in monitoring ingredient inventory, noting when stock needs to be replenished and communicating with the Head Chef to order fresh ingredients.
• Rotate stock and ensure all perishable items are properly stored and labeled.

4. Team Collaboration:

• Work closely with the Sushi Head Chef and other kitchen staff to ensure smooth kitchen operations.
• Be proactive in assisting with other kitchen duties as needed, including prep work, cleaning, and dishwashing when required.

5. Quality Control:

• Consistently monitor dishes for taste, appearance, and freshness before serving.
• Provide feedback to the Head Chef on ingredient quality or any issues that may affect food preparation.

Education:

Diploma in culinary Arts, Associate degree in culinary Arts, Diploma in Japanese cuisine or other related courses

Licenses/Certifications/Trainings:

Food Safety and Sanitation Certificate, Hazard Analysis Critical Control Point Certification, First Aid and CPR Certification

Prerequisites for the Job:

1+ years in a kitchen setting, preferably in Japanese cuisine or commissary operations.

Personal Characteristics & Competencies & Other Requirements:

• In-depth knowledge of traditional Japanese sushi preparation techniques, including maki, nigiri, sashimi, and specialty rolls.
• Expertise in handling and cutting fish and seafood, with excellent knife skills and precision.
• Strong understanding of food safety and sanitation regulations, especially in handling raw seafood.
• Attention to detail in presentation, with a focus on creating visually appealing and flavorful dishes.
• Ability to work efficiently in a fast-paced environment while maintaining high standards of quality and cleanliness.
• Excellent communication and customer service skills, especially for interactions at the sushi bar.
• Ability to work in a dynamic kitchen environment, standing for extended periods and working with sharp tools.
• Must be available to work flexible hours, including evenings, weekends, and holidays.
• Ability to handle the physical demands of working in a busy sushi kitchen, including lifting and carrying supplies or equipment.