Sushi Head Chef

Responsibilities

• Prepare and oversee all sushi items including nigiri, sashimi, maki, temaki, gunkan, tataki, and omakase dishes
• Oversee the hot dishes section of the menu
• Master correct handling, butchery, and cutting of various fish types
• Ensure perfect sushi rice quality and seasoning daily
• Create seasonal specials, omakase menus, and signature dishes
• Lead and supervise sushi staff and assistants
• Train junior chefs on skills, hygiene, and presentation
• Enforce HACCP and food handling standards
• Manage seafood ordering, food cost, and inventory

Requirements

• 5–10 years of experience in Japanese cuisine
• 3 years as a sushi chef
• 1–2 years in a leadership role
• Mastery of knife skills, fish butchery, and rice preparation
• Mastery in Japanese hot dishes and appetizers
• Food Safety / HACCP certification
• Strong leadership and communication skills

Preferred Qualifications

• Experience in fine dining or omakase
• Modern/fusion Japanese creativity
• Understanding of cost control

About the Company

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries.