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Sushi Chef
Posted on July 10, 2025
- Virum, Denmark
- 0 - 0 USD (yearly)
- Full Time

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Sushi Chef - 1 year Experience is must
English Version – Sushi Head Chef Job Description
Main Responsibilities:
- Preparation and Management of Sushi Ingredients: Responsible for cutting and handling fish, vegetables, and other ingredients. Ensures freshness and compliance with food safety standards.
- Sushi Rice Preparation: Independently cook and season sushi rice to maintain high-quality taste and consistency.
- Sushi Creation: Expertly prepare a variety of sushi including rolls, nigiri, and sashimi. Deliver high-standard products efficiently during service.
- Quality Control: Ensure all dishes meet standards for presentation, taste, and consistency to guarantee customer satisfaction.
- Kitchen Staff Management and Training: Supervise and guide assistants and trainees, assign daily tasks, and train new team members.
- Hygiene and Safety Compliance: Ensure kitchen operations follow hygiene and safety regulations, and regularly inspect tools and equipment. Communication and Coordination: Collaborate closely with the front-of-house team to ensure smooth service and optimize workflow.
Dansk Version – Sushi Hovedkok Jobbeskrivelse
Primære Ansvarsområder:
- Forberedelse og Håndtering af Sushi-Ingredienser: Ansvarlig for udskæring og håndtering af fisk, grøntsager og andre råvarer. Sikrer friskhed og overholdelse af fødevaresikkerhed.
- Tilberedning af Sushi-ris: Selvstændig tilberedning og smagssætning af sushi-ris for at opnå høj kvalitet og ensartethed.
- Fremstilling af Sushi: Professionel fremstilling af forskellige typer sushi, herunder ruller, nigiri og sashimi. Leverer kvalitetsprodukter hurtigt under service.
- Kvalitetskontrol: Sikrer, at alle retter lever op til krav om præsentation, smag og konsistens, så kundetilfredsheden opretholdes.
- Ledelse og Træning af Køkkenpersonale: Supervision og vejledning af assistenter og elever, fordeling af daglige opgaver og oplæring af nye medarbejdere.
- Hygiejne og Sikkerhed: Overvåger, at køkkenarbejdet foregår i overensstemmelse med hygiejne- og sikkerhedsregler, og kontrollerer jævnligt udstyr og redskaber.
- Kommunikation og Koordination: Arbejder tæt sammen med serveringspersonale for at sikre en effektiv og gnidningsfri drift.
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