Sushi Rolling 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.

The Sushi Rolling Chef is responsible for preparing all rolled sushi items—maki, uramaki, temaki, futomaki, and specialty rolls—according to restaurant standards. The role requires strong technical skills, speed, attention to detail, and adherence to hygiene and safety rules.

Key Responsibilities

Responsibilities

Prepare all types of rolls: maki, uramaki (inside-out), futomaki, temaki, and specialty rolls.; Maintain proper rolling tightness, thickness, and cutting technique.; Ensure correct use of nori, sushi rice , fillings, garnishes, and sauces.; Prepare daily mise in place: vegetables, sauces, toppings, tempura items.; Ensure rolls are consistent in size, shape, weight, and presentation.; Inspect raw fish and ingredients before use.; Ensure rice is properly seasoned and handled.; Follow correct storage and temperature procedures.; Maintain freshness and quality of all ingredients.; Follow HACCP and food safety guidelines.; Keep workstations, knives, mats, and tools sanitized.; Follow glove-changing and handwashing protocols.; Ensure proper labeling, FIFO, and cleanliness.; Produce rolls quickly during peak service.; Maintain high-quality standards under pressure.; Organize station efficiently for fast production.; Communicate with sushi head chef and team.; Support sushi head chef with prep and mise in place.; Report stock issues or quality concerns.; Cooperate with team members across the kitchen

Requirements

2–4 years sushi rolling experience.; Strong knife and rolling skills.; Knowledge of sushi rice handling.; Ability to maintain speed and consistency.; Understanding of food safety.

Nice to have

Experience in high‑volume sushi restaurants.; Basic sashimi cutting skills.; Creativity with specialty rolls.