Requirements: 5-10 years of experience in sushi making, with a demonstrated ability to produce high-quality sushi.Proficiency in traditional and modern sushi techniques, excellent knife skills, and a deep understanding of sushi ingredients and flavour profiles.Relevant certifications in food safety and handling, and potentially formal training or certification in sushi making.Strong customer service skills, with the ability to communicate effectively and build rapport with customers.A qualified sushi chef with this level of experience would be expected to bring a high degree of professionalism, creativity, and efficiency to the retail environment, enhancing the overall customer experience and contributing to the store's success. Key Responsibilities: Sushi Preparation Sushi Making: Prepare a variety of sushi, including nigiri, sashimi, maki, and specialty rolls, ensuring high standards of taste, texture, and presentation.Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare vegetables, rice, and other ingredients according to traditional and innovative sushi recipes.Food Safety and Hygiene: Adhere to strict food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid contamination. Customer Service Customer Interaction: Engage with customers in a friendly and informative manner, providing recommendations and answering questions about sushi products.Custom Orders: Handle custom orders and special requests, ensuring customer satisfaction and tailoring sushi offerings to individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients and supplies, placing orders and coordinating with suppliers to ensure availability and freshness.Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation of sushi products, ensuring each item meets the store's standards.Innovation: Develop new sushi recipes and products to keep the menu fresh and appealing to customers, staying current with trends in sushi cuisine. Training and Supervision Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing guidance and ensuring adherence to best practices.Skill Development: Continuously improve personal skills and knowledge in sushi making, staying updated with new techniques and culinary trends. Operational Tasks Equipment Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition.Packaging: Oversee the packaging of sushi products for retail display, ensuring they are attractively and securely packaged to maintain freshness.