Key responsibilities
Inspect the quality of fruits, vegetables, and fish to be used in sushi preparation
Cut, slice, and fillet different types of fish including Salmon and Tuna
Maintain a clean work setting to prevent food contamination, including sterilising all utensils, instruments and equipment
Undertake regular inventory checks of food supplies
Report any defective kitchen items to Manager on duty
Ensure dishes are of a high standard before they reach the customer
Work closely with other Chefs of all levels
Check the quality of food prepared to ensure proper presentation before serving
About you
Minimum 2 years' experience as a Chef within any commercial kitchen environment
Ability to produce excellent high-quality Asian food
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