Sushi Head Chef

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Overview

Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at Radisson Collection Residences Riyadh to Make Every Moment Matter! where our guests can savor and relish the experience!

We are currently seeking a Sushi Head Chef to join our vibrant team at Radisson Collection Residences Riyadh, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.

The Sushi Head Chef is responsible for leading all sushi operations, ensuring the highest standards of Japanese culinary traditions, food safety, and guest experience. The role includes menu development, sushi counter performance, fish butchery, staff training, cost control, and maintaining a premium dining standard.

Key Responsibilities

-Oversee the hot dishes section of the menu

- Master correct handling, butchery, and cutting of fish (tuna, salmon, snapper, hamachi, eel).
- Ensure perfect sushi rice quality and seasoning daily.
- Maintain consistency in taste, texture, temperature, and presentation.
- Create seasonal specials, omakase menus, and signature dishes.
- Leadership & Team Management
- Lead and supervise sushi staff and assistants.
- Train junior chefs on skills, hygiene, and presentation.
- Ensure discipline, cleanliness, and efficiency.
- Manage schedules and workload.
- Food Safety & Hygiene
- Enforce HACCP and food handling standards.
- Guarantee proper fish storage and thawing procedures.
- Conduct quality checks for freshness and texture.
- Maintain labeling, FIFO, temperature logs, and sanitation.
- Operations & Cost Control
- Manage ordering of seafood and supplies.
- Control food cost and inventory.
- Monitor equipment condition.

Skills & Qualifications

Responsibilities

Sushi Production & Culinary Excellence; Prepare and oversee all sushi items: nigiri, sashimi, maki, temaki, gunkan, tataki, omakase dishes.

Requirements

5–10 year's experience in Japanese cuisine.; 3 years as sushi chef & 1–2 years in leadership.; Mastery of knife skills, fish butchery, and rice preparation.; Mastery in Japanese hot dishes and appetizers; Food Safety / HACCP certification.; Strong leadership & communication.

Nice to have

Experience in fine dining or omakase.; Modern/fusion Japanese creativity.; Understanding of cost control.