Job summary
we are seeking a skilled and dedicated itamae (sushi chef) to join our culinary team. The ideal candidate will have deep knowledge of traditional japanese cuisine—especially sushi preparation—and the ability to deliver exceptional quality, consistency, and presentation. This role requires craftsmanship, attention to detail, strong knife skills, and a passion for maintaining authentic japanese culinary standards.
Key responsibilities
food preparation & execution prepare high-quality sushi, sashimi, nigiri, maki, and other japanese dishes according to restaurant standards. Ensure proper handling, filleting, and storage of fish and seafood to maintain maximum freshness. Maintain mastery of knife techniques, rice preparation, and traditional cooking methods. Create daily specials or omakase offerings when required. Monitor inventory levels and assist with ordering fresh fish and other ingredients.
Food safety & sanitation follow food-handling safety guidelines at all times. Maintain cleanliness and organization of the sushi bar and prep areas. Inspect seafood deliveries to ensure quality and freshness.
Customer service interact with guests in a professional and engaging manner, especially in omakase or open sushi bar environments. Provide information about dishes, ingredients, and preparation techniques. Deliver an exceptional dining experience through precision, timing, and hospitality.
Teamwork & operations collaborate with kitchen staff, servers, and management to ensure smooth service flow. Train and mentor junior sushi cooks or apprentices. Contribute to menu development and seasonal adjustments.
Qualifications
required proven experience as an itamae, sushi chef, or equivalent role. Expert knife skills and deep knowledge of japanese culinary techniques. Understanding of fish species, seasonality, storage, and butchery. Ability to work under pressure in a fast-paced or fine-dining environment. Strong communication and teamwork abilities.
Preferred formal culinary training or apprenticeship in japanese cuisine. Experience with omakase service. Knowledge of sake, japanese ingredients, and traditional plating aesthetics. Food handler’s or sushi chef certification (varies by region).
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