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.

Responsibilities

• 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.

Skills

• 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.