Sushi Chef

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world. We are seeking an experienced and passionate Sushi Chef to join TAPASAKE, our award-winning lifestyle dining destination where Japanese cuisine meets Mediterranean flavors. Set against breathtaking views and a vibrant atmosphere, TAPASAKE offers an elevated guest experience through exceptional cuisine and world-class service. If you are passionate about authentic Japanese culinary artistry, precision, and delivering unforgettable dining experiences, we invite you to become part of our dynamic team. Key Responsibilities • Prepare authentic sushi and sashimi to luxury standards. • Ensure exceptional food quality and consistency. • Maintain the sushi station and food safety standards. • Monitor ingredient freshness and quality. • Support menu innovation and seasonal offerings. • Train junior chefs where required. • Minimise food waste. • Ensure efficient service during peak operations. • Maintain kitchen cleanliness. • Uphold TAPASAKE's culinary excellence. Ideal Candidate • Minimum 4 years' experience as a Sushi Chef. • Luxury Japanese restaurant experience. • Expert knife skills. • Strong knowledge of traditional Japanese cuisine. • Passion for culinary excellence. • High attention to detail. Show more Show less

Minimum 4 years' experience as a Sushi Chef. Luxury Japanese restaurant experience. Expert knife skills. Strong knowledge of traditional Japanese cuisine. Passion for culinary excellence. High attention to detail.

Prepare authentic sushi and sashimi to luxury standards. Ensure exceptional food quality and consistency. Maintain the sushi station and food safety standards. Monitor ingredient freshness and quality. Support menu innovation and seasonal offerings. Train junior chefs where required. Minimise food waste. Ensure efficient service during peak operations. Maintain kitchen cleanliness. Uphold TAPASAKE's culinary excellence.