Sushi Chef – Hot Kitchen

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.