Sushi - Sous Chef @ AccorHotel

We are seeking an experienced and detail-oriented Sushi Sous Chef to join our culinary team in Tokyo, Japan. In this leadership position, you will work alongside our Head Chef to oversee all sushi preparation operations, maintain the highest standards of quality and presentation, and mentor kitchen staff. This role requires a professional who combines advanced technical expertise with strong management capabilities and a passion for authentic Japanese cuisine.

Oversee all sushi preparation, plating, and presentation to ensure consistency with restaurant standards and culinary excellenceManage daily kitchen operations, including mise en place preparation, inventory management, and food cost controlTrain, mentor, and supervise sushi preparation staff, providing constructive feedback and performance guidanceDevelop and refine sushi menu items, incorporating seasonal ingredients and innovative techniques while respecting traditional Japanese methodsMaintain strict food safety, sanitation, and hygiene protocols in compliance with local regulationsCollaborate with the Head Chef on menu planning, ingredient sourcing, and supplier relationshipsMonitor and manage kitchen equipment maintenance and ensure efficient workflow during serviceAnalyze kitchen performance metrics and implement process improvements to enhance efficiency and qualityCommunicate effectively with front-of-house staff regarding menu specials, ingredient availability, and preparation timesCustomize training programs for new team members and conduct regular skill assessments Minimum 5 years of professional sushi preparation experience in a high-volume or upscale dining establishmentAdvanced proficiency in traditional Japanese sushi techniques, knife skills, and ingredient knowledgeProven kitchen management and team leadership experienceStrong understanding of Japanese culinary traditions, ingredient sourcing, and seasonal availabilityFood safety certification and knowledge of health and sanitation regulationsDemonstrated ability to manage inventory, food costs, and kitchen budgetsExcellent organizational and time management skills with the ability to work efficiently in a fast-paced environmentBilingual proficiency in Japanese and English (required for Tokyo location)Strong interpersonal and communication skills with the ability to mentor and motivate staffExperience with menu development and food costing analysisPreferred: Experience in Michelin-starred restaurants or high-end omakase establishmentsPreferred: Knowledge of sake pairing and Japanese beverage programsPreferred: Formal culinary training or certification in Japanese cuisine