Senior Sushi Chef de Partie

About the role

The Senior Chef de Partie – Sushi oversees the daily operations of the sushi section, ensuring high‑quality preparation and presentation of sushi and Japanese/Nikkei dishes. The role demands strong technical expertise, strict food safety compliance, and the ability to uphold KUURU's standards of consistency and excellence.

Key responsibilities

• Prepare and present sushi, sashimi, nigiri, maki, and other Japanese/Nikkei dishes according to established recipes and standards.
• Demonstrate excellent knife skills and proper fish preparation and handling techniques.
• Prepare sushi rice and other ingredients to the required standards.
• Ensure all ingredients are fresh, properly stored, and handled according to food safety standards.
• Organize and supervise the daily workflow of the sushi section and coordinate with the Sous Chef, Chef de Cuisine, and other kitchen sections.
• Support and guide Commis Chefs and junior team members.
• Monitor stock levels and communicate ordering requirements to the relevant supervisor.
• Minimize food waste through proper preparation, storage, and portion control.
• Maintain a clean, organized, and hygienic workstation and follow HACCP, food safety, health, and hygiene procedures.
• Assist in menu development and contribute ideas for new sushi and Nikkei dishes.
• Perform opening and closing duties for the sushi section as required.

Required profile

• Proven experience as a Sushi Chef, Chef de Partie – Sushi, or Senior Chef de Partie – Sushi.
• Strong experience in Japanese cuisine, sushi, and sashimi preparation.
• Excellent knowledge of fish handling, cutting techniques, sushi rice, and sushi production.
• Previous experience in a high‑end, fine‑dining or premium Japanese/Nikkei restaurant (preferred).
• Strong knowledge of food safety and hygiene standards.
• Ability to work effectively in a fast‑paced, high‑pressure kitchen environment.
• Professional attitude, discipline, and commitment to quality.

Required skills

• Sushi & sashimi preparation
• Fish handling & knife skills
• Japanese/Nikkei cuisine knowledge
• Food safety & hygiene compliance
• Quality & presentation standards
• Teamwork & leadership
• Time management
• Stock & waste control
• Attention to detail
• Creativity & product development