As the Head Chef for Sushi Art Restaurant, you will be the creative leader and driving force behind our culinary team. Your expertise in sushi preparation, strong leadership skills, and passion for Japanese cuisine will be essential in crafting exceptional dining experiences for our valued customers. You will be responsible for overseeing all aspects of the sushi kitchen, from menu development and food preparation to kitchen organization, staff management, and maintaining the highest standards of quality and hygiene.

REQUIREMENTS:

• Culinary Expertise: Extensive experience and expertise in sushi preparation and Japanese cuisine.
• Leadership Skills: Proven ability to lead and manage a diverse kitchen team effectively.
• Culinary Creativity: Demonstrated creativity in developing new sushi dishes and flavor combinations.
• Organizational Skills: Ability to multitask, prioritize, and manage time efficiently in a fast-paced kitchen environment.
• Food Safety Knowledge: In-depth understanding of food safety regulations and practices.
• Attention to Detail: Meticulous in maintaining the highest quality standards in sushi preparation and presentation.
• Team Player: Strong collaborative and communication skills to work harmoniously with the restaurant management and staff.
• Experience working in a multicultural kitchen environment.​
• Culinary Degree (preferred): A formal culinary education or relevant certifications would be advantageous.
  Job Type: Full-time
  Pay: From AED5,000.00 per month

Experience:

• Restaurant Head Chef: 2 years (Preferred)

• Develop and update the sushi menu, incorporating innovative and traditional sushi dishes to cater to diverse customer preferences.
• Ensure each sushi dish is meticulously crafted and presented with artistic flair and attention to detail.
• Maintain an efficiently organized kitchen with proper mise en place, ensuring smooth workflow during service hours.
• Oversee the organization and cleanliness of workstations and storage areas.
• Lead and inspire the kitchen team, fostering a positive and collaborative work environment.
• Manage inventory levels of sushi ingredients and kitchen supplies, optimizing stock levels to minimize waste and control costs.
• Enforce strict adherence to food safety and hygiene standards, including proper sanitation, storage, and handling of ingredients.
• Encourage creativity among kitchen staff, fostering an environment where innovative ideas for sushi dishes are welcomed.
• Oversee all aspects of the sushi kitchen’s daily operations, ensuring the efficient execution of food preparation and service.
• Conduct regular quality checks to ensure all sushi dishes meet the restaurant’s standards for taste, texture, and presentation.
• Address any issues promptly to maintain the highest culinary excellence.
• Monitor and manage food costs to ensure they align with budgetary targets.
• Analyze and address any variances in food costs, identifying opportunities for cost-saving measures.
• Optimize kitchen efficiency by tracking and managing the preparation time for each sushi order.
• Conduct regular food quality reviews to assess the taste, texture, and presentation of sushi dishes.