Sushi Chef Jobs

Required or preferred licenses and certifications for Sushi Chef positions.

The following top skills are often required or desired to land a Sushi Chef position

• Asian Cuisine
• Bartending
• Butchering
• Closing
• Communication Skills
• Cookie Making
• Cooking
• Courteous
• Customer Service
• English
• European Cuisine
• Fair Labor Standards Act
• Fish
• Flexibility
• Food Cost Management
• Food Handling
• Food Plating
• Food Preparation
• Food Quality
• Food Safety
• Friendliness
• Fryer
• Grilling
• Handling
• Japanese Cuisine
• Kitchen Equipment Maintenance
• Knife Skills
• Management
• Menu Planning
• Multitasking
• Organization
• Personal Training
• Plate Presentation
• Policy Administration
• Policy Development
• Portion Control
• Prep Work
• Presentation
• Problem Solving
• Quality of Service
• Recipe Development
• Sanitation
• Sauce Making
• Sautéing
• Scheduling
• Scratch Cooking
• Seafood
• Seasonal Menus
• Staff Supervision
• Sushi Making
• Training and Development

Here are some other career titles that require similar skills

Top hiring companies for Sushi Chef positions

Anyone who has been involved in the culinary industry within the past few years is probably aware of the escalating presence of gluten-free cuisine...If you are thinking about taking on a gluten-free client pool, here is a guide to get you started.

Are you considering a career as a private or personal chef? Is there even a difference? These two positions may be synonymous in some circles and require very similar skills, but there is one distinct difference: private chefs are employed by a single client, whereas personal chefs may work for a number of clients at any given time.

There are many opinions out there on how to be a good chef – just ask any restaurant owner and they’ll tell you what they prize most in the person that runs their kitchen. However, it’s not quite so easy to find out how to become a chef that restaurateurs fight over and other chefs want to work for and learn from. Here’s a list of 7 traits, characteristics, and qualities needed to become a true leader in the culinary industry.