Sushi Chef

Description

We are seeking a Sushi Chef to lead the opening of a new sushi project in Almendralejo, Badajoz. The ideal candidate will possess the necessary experience to lead the kitchen for this venture and ensure its smooth operation. Someone who wishes to take full control of a kitchen from its opening and refine it according to their vision, grow alongside it, and imprint their distinctive signature. Minimum 3 years of experience required. The menu to be designed will focus on Japanese cuisine, with an intended split of approximately 70% sushi and 30% chef-driven appetizers. The ideal candidate must have extensive hands-on experience in sushi preparation, technical mastery of ingredients, and the ability to lead teams in demanding environments. This role is pivotal in ensuring operational excellence, product quality, and flawless execution during every service, always aligned with the company’s standards. Responsibilities: Supervise and execute daily sushi production: nigiri, maki, sashimi, temaki, and Japanese specialties. Manage receipt, handling, cleaning, and storage of fish and other specific raw materials. Prepare sushi rice adhering to technical standards for cooking, seasoning, and texture. Control quality, presentation, and consistency of each dish, maintaining the group’s high standards. Lead and organize the kitchen team, assigning roles, supervising work, and ensuring a professional and efficient environment. Design new gastronomic offerings, including off-menu items, special events, and themed menus. Ensure compliance with hygiene, safety, and HACCP protocols at all stages of operations. Manage recipe costing, waste control, ordering, and stock of Japanese-specific kitchen products. Collaborate in technical training of the team, reinforcing knowledge about ingredients, cutting techniques, and sushi assembly. Teaching and knowledge transfer to subordinates is essential, fostering an environment where all kitchen staff acquire sufficient expertise to assist or substitute as needed. Requirements: Minimum 3 years of experience as Head Chef or Station Chef in restaurants specializing in sushi or Japanese cuisine. Technical mastery of fish cutting, rice cooking, and Japanese dish assembly and presentation. Leadership, organizational, and operational management skills. High standards for cleanliness, attention to detail, and food safety. Experience in recipe costing, cost management, and procurement. Knowledge of food safety regulations and the HACCP system. Availability for shifts as required by business needs following evaluation, with two consecutive days off per week. And most importantly: enthusiasm for leading the creation of a new business and its project — something unique and small at inception but with significant growth potential; driving it to the next level where we are recognized for quality and authenticity. Our aim is to stand out through perfectionism; success will naturally follow. Salary negotiable within the range of €23,000–€28,000 gross annually, plus bonuses and incentives to be agreed upon, resulting in a net monthly range of €2,000–€2,500. Position type: Full-time, Permanent contract Salary: €23,000.00–€28,000.00 per year Work location: On-site employment