Junior Sous Chef - Sushi

About the role

Kempinski is looking for a Junior Sous Chef - Sushi in Doha, Qatar. The role leads the daily operations, mise en place and food production of the sushi and raw bar station, combining refined culinary technique with European luxury hospitality and a people-oriented approach.

Key responsibilities

• Lead and oversee the daily operations, mise en place and food production of the sushi and raw bar station.
• Prepare, season and maintain temperature controls for sushi rice, house-made soy blends, marinades and specialty sauces.
• Ensure consistent, high-standard assembly and artistic presentation of nigiri, sashimi, maki, temaki and signature cold raw dishes.
• Enforce HACCP, municipality food safety and cold-chain protocols for raw seafood, including parasite freezing records and holding temperatures.
• Operate and supervise the live sushi counter, explain preparation techniques and accommodate bespoke omakase or dietary requests.
• Train, coach and supervise commis chefs, apprentices and line cooks in sushi techniques, station hygiene and equipment care.
• Conduct regular yield tests on high-value fish and seafood, maintain FIFO rotation and inspect incoming fresh seafood.
• Support the Executive Sous Chef and Executive Chef in designing seasonal sushi offerings, signature platters and promotional menu items.
• Manage station requisitions, inter-kitchen transfers and daily par levels, and monitor kitchen machinery and Japanese knives.

Required profile

• Proven leadership experience directing station operations, service speed and line-level training for junior culinary staff.
• Reliable, flexible, well-organized and able to build strong relationships with guests, colleagues and leadership.
• Familiarity with property safety, first aid and fire and emergency procedures; HACCP implemented and practiced.

Required skills

• Mastery of Japanese knife skills for whole-fish breakdown, filleting and raw seafood presentation.
• Expert management of sushi rice preparation, seasoning ratios and temperature control.
• Advanced proficiency in rolling, crafting and styling nigiri, sashimi, maki and omakase menus.
• In-depth knowledge of HACCP, cold-chain safety and raw fish storage regulations.
• Yield testing, FIFO rotation and food cost control for perishable seafood.