Sushi Chef

Description

Job Summary: Professional responsible for preparing and handling typical Japanese dishes, with a focus on sushi and sashimi, ensuring food safety. Key Highlights: 1. Skills in preparing typical Japanese dishes and handling fish and seafood 2. Preparation and decoration of sushi and sashimi using refined techniques 3. Strict adherence to food safety practices at all stages **Requirements:** * **AVAILABILITY TO WORK FROM 3:00 PM TO 11:20 PM; MONDAY TO SATURDAY** * Completed high school education; * Minimum of 6 (six) months of prior experience in this role and customer service experience is preferred * Availability to start immediately. **Job Responsibilities:** * Proficiency in preparing typical Japanese dishes; * Skill in using knives and handling fish and seafood; * Correct use of sushi knives, applying cuts that maximize the quality and yield of seafood; * Filleting fish and sashimi-grade seafood; * Cleaning seafood; * Selecting and storing fish and seafood appropriately; * Preparing each type of seafood uniquely; * Applying rolling and decorative techniques for sushi; * Preparing sushi rice; * Practicing food safety throughout the entire preparation process; * Eliminating contaminants (bacteria, fungi, parasites, and protozoa) from ingredients. Benefits: R$ 1.750,68 + Productivity Bonus R$ 87,53 + Incentive Bonus R$ 558,00 + Gratification + Transportation Allowance (VT) + On-site meals + Partnership with SESC. Availability to work from 3:00 PM to 11:20 PM, Monday to Saturday Employment Type: Full-time CLT Salary Range: R$1.750,08 – R$2.700,00 per month Benefits: * Transportation Allowance Experience: * 6 months as a Sushi Chef (Mandatory) Work Location: On-site