Junior Sous Chef - Sushi

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. • 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.