About the Role

Are you passionate about Japanese cuisine and skilled in the art of sushi preparation?

As a Demi Chef de Partie Sushi at Manuza, you will prepare high-quality nigiri, maki, sashimi, and omakase items while maintaining authentic Japanese techniques, exceptional presentation, and strict food safety standards. You will work closely with the senior sushi team to deliver a premium, product-focused dining experience.

What You’ll Experience

• Work alongside experienced sushi chefs in a premium dining environment

• Refine your Japanese culinary techniques and seafood preparation skills

• Work with quality ingredients, including premium fish and seafood

• Develop your expertise in sushi presentation, kitchen organization, and HACCP standards

What You’ll Be Doing

• Prepare daily mise en place, including sushi rice (shari), fish, garnishes, sauces, and glazes.

• Prepare nigiri, maki, sashimi, and omakase items according to recipes and presentation standards.

• Apply proper Japanese techniques for rice seasoning, nigiri pressing, maki rolling, fish filleting, skinning, and sashimi slicing.

• Handle raw fish and shellfish safely, ensuring correct receiving, temperature checks, storage, freshness, and cross-contamination control.

• Maintain HACCP records, including temperature logs, labeling, date-coding, cleaning schedules, and allergen controls.

• Maintain knives, equipment, and workstations; monitor stock and product quality; and report concerns promptly.

• Follow allergen protocols for ingredients such as shellfish, soy, sesame, egg, and gluten.

Could This Be You?

• Minimum 4 years of experience as a commis chef in a dedicated sushi section within a quality restaurant, hotel, or Japanese concept.

• Strong Japanese culinary skills, including sushi rice preparation, nigiri, maki, sashimi cutting techniques, and knife care and sharpening.

• Working knowledge of Japanese culinary terminology, including neta, shari, nikiri, tataki, akami, chu-toro, hamachi, tobiko, nori, and wasabi, with the ability to follow Japanese-style kitchen instructions.

• Experienced in the safe handling of raw fish and shellfish, including tuna, hamachi, snapper, sea bream, scallop, prawn, sea urchin, and caviar.

• Knowledge of HACCP, critical control points, temperature monitoring, food labeling, hygiene, and allergen management. HACCP certification is preferred.

• Precise, patient, and detail-oriented, with high standards for freshness, clean cuts, and presentation.

• Able to remain calm under service pressure, accept feedback, and work reliably as part of a team.

Additional advantages: Experience with premium products such as bluefin tuna, uni, caviar, or fresh wasabi; basic English communication skills; Japanese language skills; and experience in high-volume or fine-dining kitchens.