Japanese Sushi Chef

About Us The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners. It is the first international outpost of the celebrated and historical private members’ club, established in 1863 in Mayfair, London. The Club’s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield. A lifestyle for our members. The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing. The Arts Club Dubai unveils an amazing opportunity for a talented artisan to join our passionate and creative team. Japanese Sushi Chef will manage the assigned sushi kitchen section in line with the outlet’s Japanese concept and operating standards, ensuring the highest quality of sushi and Japanese cuisine and maximum member satisfaction. While operating within budget, he/she will maintain food quality, control costs and minimise wastage to maximise profitability and contribute to the overall success of the outlet. What Will You Do Your main duties and responsibilities are: • To assist in the day-to-day running of the sushi section and maintain a high standard of sushi and Japanese food production. • To ensure the sushi section is efficiently managed and fully prepared for each service period. • To follow established Japanese culinary standards and support colleagues in maintaining high standards of food preparation, cleanliness, presentation, and consistency. • To maintain sufficient mise-en-place during service, following FIFO and ensuring consistent food quality, presentation, and taste. • To ensure the sushi section and food preparation areas are clean and organised at all times. • To follow all hygiene, food safety, stock rotation, storage, temperature control, and other relevant kitchen procedures. • To minimise food waste and over-production while maintaining sufficient mise-en-place for service. • To complete assigned daily tasks and taking corrective action when required. What We Are Looking For The successful candidate will have the following experience and skills: • Preferably a Japanese national, as the role may require occasional travel to Japan • Minimum 4 years’ experience in same or similar role in luxury hotels or fine dining restaurant • Internationally recognized professional certification • Good level of English • Very good knowledge of Japanese cuisine • Experience in section preparation and service of Maki, Nigiri and Sashimi • Have strong organisational and time management skills with a high degree of flexibility • Excellent team management, communication and listening skills • Demonstrate integrity in all dealings and maintain high level of confidentiality • Ability to work long shifts and stand for the extended period of time THE BENEFITS The Arts Club Dubai is offering a competitive and attractive remuneration and benefits package. Show more Show less

Minimum 4 years’ experience in same or similar role in luxury hotels or fine dining restaurant; Internationally recognized professional certification; Good level of English; Very good knowledge of Japanese cuisine; Experience in section preparation and service of Maki, Nigiri and Sashimi; Strong organisational and time management skills; Excellent team management, communication and listening skills; Ability to work long shifts and stand for extended periods.

To assist in the day-to-day running of the sushi section and maintain a high standard of sushi and Japanese food production. To ensure the sushi section is efficiently managed and fully prepared for each service period. To follow established Japanese culinary standards and support colleagues in maintaining high standards of food preparation, cleanliness, presentation, and consistency. To maintain sufficient mise-en-place during service, following FIFO and ensuring consistent food quality, presentation, and taste. To ensure the sushi section and food preparation areas are clean and organised at all times. To follow all hygiene, food safety, stock rotation, storage, temperature control, and other relevant kitchen procedures. To minimise food waste and over-production while maintaining sufficient mise-en-place for service. To complete assigned daily tasks and taking corrective action when required.