The posting
Job Description: Sushi Chef – Hot Kitchen
Position: Sushi Chef – Japanese & Peruvian Cuisine Department: Hot Kitchen Cuisine: Japanese, Peruvian & Nikkei Fusion Reports to: Executive Chef / Head Chef
1. Job Summary
The Sushi Chef – Hot Kitchen is responsible for preparing and presenting a variety of Japanese and Peruvian hot dishes, with a primary focus on cooked seafood, grilled fish, tempura, hot appetizers, Japanese specialties, Peruvian dishes, and Nikkei fusion cuisine. The role requires strong technical cooking skills, attention to detail, and a commitment to maintaining the highest standards of food quality, presentation, hygiene, and food safety.
2. Key Responsibilities
A. Japanese Cuisine
- Prepare a variety of Japanese hot dishes, including Tempura, Teriyaki, Teppanyaki, Yakitori, and other menu items.
- Prepare and cook seafood, fish, meat, poultry, and vegetables using proper Japanese cooking techniques.
- Prepare Japanese hot sauces, marinades, broths, and seasonings according to approved recipes.
- Prepare hot appetizers, noodle dishes, rice dishes, and other Japanese specialties featured on the restaurant's menu.
- Apply appropriate grilling, searing, frying, sautéing, and simmering techniques.
- Maintain consistency in portion sizes, cooking techniques, flavor, texture, and presentation.
B. Peruvian Cuisine
- Prepare traditional Peruvian hot dishes using fresh ingredients and appropriate cooking techniques.
- Prepare Peruvian specialties such as Lomo Saltado, Arroz Chaufa, and other hot dishes featured on the restaurant's menu.
- Prepare Peruvian sauces using ingredients such as Ají Amarillo and Ají Panca according to approved recipes.
- Work confidently with key Peruvian ingredients, including chili peppers, coriander, lime, onions, and traditional seasonings.
- Apply appropriate grilling, stir-frying, sautéing, roasting, and frying techniques.
- Maintain the authentic flavors and balance of Peruvian cuisine while following the restaurant's recipes and standards.
C. Nikkei Fusion Cuisine
- Prepare hot dishes that combine Japanese culinary techniques with Peruvian flavors and ingredients.
- Create innovative dishes using seafood, fish, meat, vegetables, Japanese sauces, and Peruvian seasonings.
- Apply Nikkei cooking techniques, including grilling, searing, tempura frying, sautéing, and wok cooking.
- Maintain a balanced combination of umami, acidity, spice, texture, and flavor.
- Follow standardized recipes while maintaining consistency and quality across all dishes.
- Contribute ideas for new dishes and menu improvements when requested by the Executive Chef.
3. Food Safety and Quality Control
- Inspect the freshness and quality of fish, seafood, meat, vegetables, and all ingredients before use.
- Follow food safety procedures for handling, storing, and preparing raw and cooked ingredients.
- Prevent cross-contamination between raw ingredients and cooked or ready-to-eat foods.
- Maintain proper temperature control throughout storage, preparation, cooking, and service.
- Ensure that food is cooked to the required internal temperatures according to food safety standards.
- Follow FIFO (First In, First Out) stock rotation procedures and monitor product expiry dates.
- Maintain personal hygiene and ensure that all equipment, utensils, and workstations are properly cleaned and sanitized.
- Follow the restaurant's approved food safety procedures and standard operating procedures.
4. Kitchen Operations
- Prepare and organize the hot kitchen station before service.
- Ensure all ingredients, sauces, seasonings, and equipment are ready for operation.
- Execute orders accurately and efficiently during busy service periods.
- Follow standardized recipes, portion controls, cooking specifications, and plating standards.
- Monitor stock levels and report shortages or replenishment requirements to the Head Chef.
- Minimize food waste and use ingredients efficiently.
- Maintain a clean, organized, and professional workstation throughout the shift.
- Coordinate with the Cold Kitchen, Sushi Station, and other kitchen sections to ensure smooth daily operations.
- Work closely with the Executive Chef and kitchen team to maintain service standards and operational efficiency.
5. Qualifications and Experience
- Previous professional experience as a Hot Kitchen Chef or in a similar culinary position.
- Good knowledge of Japanese cuisine and hot cooking techniques.
- Experience preparing Peruvian dishes and working with traditional Peruvian ingredients is highly preferred.
- Knowledge of Nikkei fusion cuisine is an advantage.
- Strong cooking skills in grilling, searing, frying, sautéing, roasting, and wok cooking.
- Good knowledge of seafood, fish, meat, sauces, marinades, and seasonings.
- Understanding of food safety, hygiene, and temperature-control procedures.
- Ability to work under pressure while maintaining consistent food quality.
- Strong attention to detail, organization, and teamwork.
- Willingness to follow the Executive Chef's instructions and the restaurant's standard operating procedures.
Expected Outcome
To deliver a high-quality hot kitchen experience that combines the precision and craftsmanship of Japanese cuisine with the vibrant flavors of Peru, creating a distinctive Nikkei dining experience while maintaining exceptional standards of food safety, presentation, consistency, and operational efficiency.
