Japanese Chef with Sushi & Omakase experience

This is a high end Omakase restaurant focused on quality and details.

A small and intimate dining room taking up to only 8 guests each sitting.

The menu changes on a daily basis according to what is sourced each morning at the fish markets.

This a restaurant that focuses on increasing guests experience so that every time they dine, they want to rebook again and again. 

Great tips for fun and entertaining chefs that can interact with guests.
 

This is a mixed roll between preparation and omakase service and some bar snacks.

Ideal candidates must posses:

• Minimum 5 years experience as a Chef
• Experience processing and filleting various types of fish
• Demonstrated experience as a Sushi Chef 
• Must have experience and knowledge across Japanese cuisine
• Ability to work autonomously as well as within a team
• Maintain high kitchen standards
• Outstanding knife skills
• Strong understanding of food safety standards
• Excellent communication skills
• Full availability Tuesday to Saturday( Closed on Sunday Monday)