Sushi Rolling Chef

Responsibilities

• Prepare all types of rolls including maki, uramaki, futomaki, temaki, and specialty rolls
• Maintain proper rolling tightness, thickness, and cutting technique
• Prepare daily mise en place including vegetables, sauces, toppings, and tempura items
• Inspect raw fish and ingredients to ensure quality and freshness
• Follow HACCP and food safety guidelines, including proper storage and temperature procedures
• Maintain sanitized workstations, knives, mats, and tools
• Produce rolls quickly and maintain high-quality standards during peak service
• Support the sushi head chef with prep and communicate stock issues

Requirements

• 2–4 years of sushi rolling experience
• Strong knife and rolling skills
• Knowledge of sushi rice handling
• Ability to maintain speed and consistency under pressure
• Understanding of food safety protocols

Preferred Qualifications

• Experience in high-volume sushi restaurants
• Basic sashimi cutting skills
• Creativity with specialty rolls

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.