Kitchen Maestro

Sabi Sushi is a leading sushi chain with a significant presence in Scandinavia and Norway, continuously innovating and improving our services to meet the evolving needs of our guests.

We operate 40 locations, ranging from compact Take Away shops to expansive Diners and Restaurants, including two Michelin-starred Omakase experiences that exemplify our commitment to excellence and creativity.

Main Duties:

• Develop and execute visually appealing and flavorful Tempura, Maki Rolls, Nigiri, and Sashimi dishes that delight our guests and drive repeat business.
• Effectively manage ticket orders and lead a team of 2 to 5 chefs, optimizing kitchen performance and maintaining our high standards of quality and service.
• Source and procure high-quality fish, vegetables, and ingredients, ensuring consistency and excellence in every dish we serve.
• Maintain a clean, organized, and safe kitchen environment, promoting a positive team culture and encouraging employee engagement.
• Stay informed about the latest Japanese culinary trends and techniques, incorporating innovative ideas into our menu and enhancing the overall dining experience.

Additional Accountabilities:

• Supervise and instruct chefs and trainees, ensuring seamless transitions and maintaining our high standards of quality, service, and employee development.
• Verify the quality of all ingredients used and served, upholding our commitment to quality, safety, and customer satisfaction.
• Monitor temperature controls, pH levels, and update the HACCP manual to guarantee food safety and regulatory compliance.
• Cut and prepare fish and vegetables for all stations, adhering to precise cutting techniques and presentations that enhance the visual appeal of our dishes.
• Coordinate supplier deliveries according to company procedures, streamlining logistics and maintaining efficiency in our supply chain.
• Pursue continuous improvement in every aspect of your work, driving customer satisfaction, team excellence, and business growth.