Junior Sous Chef - Sushi

Marsa Malaz Kempinski, The Pearl - Doha Our Junior Sous Chef – Sushi possesses a refined culinary approach, an immaculate professional appearance, and embodies European luxury hospitality on a daily basis. Acting as an essential internal host, they champion people-oriented service, effortlessly building strong, collaborative relationships with guests, colleagues, and leadership alike. Reliable, flexible, and exceptionally well-organized, they bring a forward-thinking attitude—turning creative, innovative concepts into lasting culinary traditions. The job of Junior Sous Chef - Sushi is executed satisfactorily when: - Dishes are prepared, cooked, immaculately presented and served according to the restaurant’s menu, hotels philosophy, high quality standards set by Kempinski and the Executive Chef. - Communications done politely and displays courtesy to guests and internal customers. - Effective employee working relationships are established and maintained. - Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly. - HACCP is implemented and practiced. Key Responsibilities - Lead and oversee the daily operations, mise en place, and food production of the specialized sushi and raw bar station. - Master and execute whole fish fabrication, breakdown, skinning, pin-boning, and portioning using professional Japanese knife skills. - Prepare, season, and maintain temperature controls for authentic sushi rice (shari), house-made soy blends, marinades, and specialty sauces. - Ensure consistent, high-standard assembly and artistic presentation of nigiri, sashimi, maki, temaki, and signature cold raw dishes. - Enforce rigorous HACCP, municipality food safety, and cold-chain protocols specifically governing raw seafood consumption, including parasite freezing records and holding temperatures. - Operate and supervise the live sushi counter, professionally engaging with guests, explaining preparation techniques, and accommodating bespoke omakase or dietary requests. - Train, coach, and supervise Commis chefs, apprentices, and line cooks in specialized sushi techniques, station hygiene, and equipment care. - Conduct regular yield tests on high-value fish and seafood to track portions and minimize food cost waste. - Maintain strict inventory rotation (FIFO) and inspect all incoming fresh seafood for freshness, texture, and quality standards. - Support the Executive Sous Chef and Executive Chef in designing seasonal sushi offerings, signature platters, and promotional menu items. - Manage station requisitions, inter-kitchen transfers, and daily par levels to meet service and banqueting requirements. - Monitor kitchen machinery, specialized Japanese knives, sharpening stones, and refrigeration units to ensure safe operation and prompt maintenance. - Uphold impeccable kitchen grooming, sanitation, and presentation standards throughout all operational hours. Skills, Knowledge and Expertise - Mastery of specialized Japanese knife skills for whole-fish breakdown, precise filleting, and artistic raw seafood presentation - Expert management of sushi rice (shari) preparation, traditional seasoning ratios, and optimal holding temperature control. - Proven leadership experience directing station operations, service speed, and line-level training for junior culinary staff. - Advanced proficiency in rolling, crafting, and styling nigiri, sashimi, maki, and bespoke omakase menus. - In-depth knowledge of HACCP, cold-chain safety protocols, and strict regulations governing raw fish consumption and storage. - Effective yield testing, inventory rotation (FIFO), and food cost control for highly perishable, premium seafood ingredients.

Bachelor’s degree in Culinary Arts or equivalent professional experience preferred. Minimum two years of experience in a high-end sushi or Japanese cuisine environment. Proven leadership experience in a kitchen station setting. Working knowledge of HACCP and food safety regulations related to raw seafood. Ability to work flexible hours including evenings, weekends, and holidays.

Lead and oversee the daily operations, mise en place, and food production of the specialized sushi and raw bar station. Master and execute whole fish fabrication, breakdown, skinning, pin-boning, and portioning using professional Japanese knife skills. Prepare, season, and maintain temperature controls for authentic sushi rice (shari), house-made soy blends, marinades, and specialty sauces. Ensure consistent, high-standard assembly and artistic presentation of nigiri, sashimi, maki, temaki, and signature cold raw dishes. Enforce rigorous HACCP, municipality food safety, and cold-chain protocols specifically governing raw seafood consumption, including parasite freezing records and holding temperatures. Operate and supervise the live sushi counter, professionally engaging with guests, explaining preparation techniques, and accommodating bespoke omakase or dietary requests. Train, coach, and supervise Commis chefs, apprentices, and line cooks in specialized sushi techniques, station hygiene, and equipment care. Conduct regular yield tests on high-value fish and seafood to track portions and minimize food cost waste. Maintain strict inventory rotation (FIFO) and inspect all incoming fresh seafood for freshness, texture, and quality standards. Support the Executive Sous Chef and Executive Chef in designing seasonal sushi offerings, signature platters, and promotional menu items. Manage station requisitions, inter-kitchen transfers, and daily par levels to meet service and banqueting requirements. Monitor kitchen machinery, specialized Japanese knives, sharpening stones, and refrigeration units to ensure safe operation and prompt maintenance. Uphold impeccable kitchen grooming, sanitation, and presentation standards throughout all operational hours.