Oversee all things sushi, from choosing fresh products to all preparation.
What does a Sushi Chef do?
California rolls, sashimi, and stuffed sushi have exploded in popularity. What was once a Japanese art has invaded mainstream American cuisine. Sushi is commonly found at restaurants, warehouse stores, and even grocery stores. Each piece of rice and seaweed is carefully stuffed, layered, and sliced by a trained Sushi Chef.
The majority of Sushi Chefs work in restaurants, but you might also work for a Caterer. Sometimes, you work in a back kitchen, and other times, you’re visible to the customers in the dining room. Some restaurants even have you prepare food at the customer’s table and slide it directly onto their plate.
The art of sushi making is highly respected by the Japanese culture. You understand this because in addition to learning about the different ingredients and techniques involved in making sushi, you also study the culture.
General kitchen safety and sanitation are both a huge part of your job. In addition to adhering to sanitation procedures, like wiping down cutting boards and sterilizing utensils, you pay attention to the quality, freshness, and temperature of the fish, crab, clams, and other fresh products that you use.
When people hear the word “sushi,” they might think of raw fish, but as a Sushi Chef, you’re also in charge of making side dishes, such as soup, rice, and soba. Additionally, in smaller establishments, you might handle the duties of Kitchen Manager or Waiter, or even be the boss as a sushi restaurant owner.