Junior Sous Chef - Sushi

About the role

A hotel in Doha is looking for a Junior Sous Chef - Sushi who brings a refined culinary approach and a professional appearance, acting as an internal host who builds strong relationships with guests, colleagues and leadership. The role leads the daily operations, mise en place and food production of the sushi and raw bar station.

Key responsibilities

• Lead and oversee the daily operations, mise en place and food production of the sushi and raw bar station.
• Prepare, cook and present dishes according to the menu, hotel philosophy and high-quality standards.
• Master and execute whole fish fabrication, breakdown, skinning, pin-boning and portioning with professional Japanese knife skills.
• Prepare, season and maintain temperature controls for sushi rice, house-made soy blends, marinades and sauces.
• Ensure consistent assembly and artistic presentation of nigiri, sashimi, maki, temaki and cold raw dishes.
• Enforce HACCP, food safety and cold-chain protocols for raw seafood, including parasite freezing records and holding temperatures.
• 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, hygiene and equipment care.
• Run yield tests on fish and seafood, manage FIFO inventory rotation and check incoming seafood for quality.
• Support the Executive Sous Chef and Executive Chef in designing seasonal offerings and 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.
• Reliable, flexible, well-organized and able to build effective working relationships.
• Familiarity with property safety, first aid and fire and emergency procedures.

Required skills

• Mastery of Japanese knife skills for whole-fish breakdown and filleting.
• Sushi rice preparation, traditional seasoning ratios and temperature control.
• Advanced rolling and styling of nigiri, sashimi, maki and omakase menus.
• In-depth knowledge of HACCP and cold-chain safety protocols.
• Yield testing, FIFO inventory rotation and food cost control.