Sushi Rolling Chef

The Sushi Rolling Chef is responsible for preparing all rolled sushi items—maki, uramaki, temaki, futomaki, and specialty rolls—according to restaurant standards. The role requires strong technical skills, speed, attention to detail, and adherence to hygiene and safety rules.

Key Responsibilities

1. Sushi Rolling & Preparation

• - Prepare all types of rolls: maki, uramaki (inside-out), futomaki, temaki, and specialty rolls.
• - Maintain proper rolling tightness, thickness, and cutting technique.
• - Ensure correct use of nori, sushi rice , fillings, garnishes, and sauces.
• - Prepare daily mise in place: vegetables, sauces, toppings, tempura items.
• - Ensure rolls are consistent in size, shape, weight, and presentation.
2. Quality & Freshness Control

• - Inspect raw fish and ingredients before use.
• - Ensure rice is properly seasoned and handled.
• - Follow correct storage and temperature procedures.
• - Maintain freshness and quality of all ingredients.
3. Food Safety & Hygiene

• - Follow HACCP and food safety guidelines.
• - Keep workstations, knives, mats, and tools sanitized.
• - Follow glove-changing and handwashing protocols.
• - Ensure proper labeling, FIFO, and cleanliness.
4. Speed, Consistency & Efficiency

• - Produce rolls quickly during peak service.
• - Maintain high-quality standards under pressure.
• - Organize station efficiently for fast production.
• - Communicate with sushi head chef and team.
5. Teamwork & Communication

• - Support sushi head chef with prep and mise in place.
• - Report stock issues or quality concerns.
• - Cooperate with team members across the kitchen

Function: Other
Experience Level: Not Applicable