The Sushi Chef / Itamae is a specialist culinary role responsible for preparing, assembling, and presenting high-quality sushi, sashimi, and related Japanese dishes with precision, consistency, and visual appeal. Working within the Kitchen (Back of House), this role plays a vital part in delivering a premium guest experience by combining technical knife skills, product knowledge, and speed of service in a fast-paced, guest-focused environment.
Reporting to the Head Chef or Executive Chef, and often working closely with Sous Chefs and Kitchen Management, the Sushi Chef / Itamae is positioned as a key contributor to both production and service. In some venues, the role may also work directly with front-of-house teams to support live sushi counter service, explain dishes, and ensure seamless coordination during peak periods.
Key areas of responsibility
- Prepare sushi rice, fish, seafood, vegetables, and garnishes to exact standards.
- Cut, portion, and handle ingredients safely, maintaining freshness, quality, and food safety at all times.
- Produce a consistent range of sushi, sashimi, nigiri, maki, rolls, and speciality items according to recipes and presentation standards.
- Maintain a clean, organised, and fully stocked sushi station throughout service.
- Monitor stock levels, rotate ingredients, and reduce waste through accurate preparation and proper storage.
- Support menu development, seasonal specials, and operational improvements where required.
- Work efficiently under pressure while maintaining accuracy, cleanliness, and plate presentation.
- Follow all hygiene, allergen, and food safety procedures, including proper handling of raw fish and seafood.
The type of person who succeeds in this role
- Highly skilled, disciplined, and detail-oriented, with excellent knife techniques and strong product knowledge.
- Calm, reliable, and composed in a busy service environment.
- Proud of craftsmanship and presentation, with a strong sense of quality and consistency.
- Organised and efficient, able to manage prep, service, and station control simultaneously.
- Team-oriented, with clear communication skills and the ability to work smoothly with kitchen and service colleagues.
- Respectful of standards, cleanliness, and authenticity, with a genuine passion for Japanese cuisine and guest satisfaction.