A Sushi Cook is responsible for preparing high-quality sushi dishes, including rolls, nigiri, sashimi, and specialty items, while maintaining authenticity, consistency, and excellent presentation. This role requires strong knife skills, knowledge of traditional and modern sushi techniques, and a commitment to maintaining the highest standards of food safety and freshness.

Job Requirements

A Sushi Cook is required to have strong knife skills, good hand–eye coordination, and a solid understanding of both traditional and modern sushi preparation techniques. Prior experience working in a sushi bar, Japanese restaurant, or similar culinary environment is typically expected, as the role involves handling raw fish and preparing precise, visually appealing dishes. Candidates should have knowledge of food safety standards, particularly regarding the storage, handling, and preparation of raw seafood. Attention to detail, cleanliness, and the ability to maintain consistent quality during busy service hours are essential. A Sushi Cook must also be physically able to stand for long periods, work quickly under pressure, and handle the repetitive motions associated with slicing, rolling, and assembling sushi items. Good communication skills, a professional appearance, and a willingness to work flexible hours, including evenings, weekends, and holidays, are also important for this position. Some restaurants may prefer candidates with culinary training or certification, especially related to Japanese cuisine or seafood handling, although extensive hands-on experience is often equally valued.