# Junior Sous Chef - Sushi at Kempinski

> Onsite · Qatar · Junior · Other · open. Source: https://alderhq.app/jobs/pinpoint%3Akempinski%3A611966 (read 2026-11-09).

## Facts (observed)

- Company: [Kempinski](https://alderhq.app/companies/kempinski)
- Location text: Qatar - Doha, Doha
- Where it can be done from (inferred): Onsite · Qatar (evidence: "Location: Qatar - Doha, Doha")
- Posted: already open when tracking began; date unknown
- First seen by alder: 2026-11-04 · last verified: 2026-11-08
- Reposted: 0 times · edited: 0 times
- Apply on the employer's site: https://kempinski.pinpointhq.com/en/postings/8a4c8e26-822b-4e9b-b3d5-17d41f4d2c15

## Pay and sponsorship

- Posted pay: not posted

## Description (the employer's text)

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.

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Data: alder (https://alderhq.app). Cite https://alderhq.app/jobs/pinpoint%3Akempinski%3A611966 and the date you read it. Observed facts come from the employer's own listing; location reach, level, family and skills are inferences.