Culinary Artisan

Sabi Sushi prides itself on being one of the largest sushi chains in Scandinavia and the market leader in Norway, consistently pushing the boundaries of innovation and growth.

We currently operate 40 locations, offering a diverse range of experiences, from intimate Take Away shops to vibrant Diners and Restaurants, including two Michelin-starred Omakase experiences.

Essential Duties:

• Create visually stunning and delicious Tempura, Maki Rolls, Nigiri, and Sashimi dishes that exceed guest expectations.
• Effectively manage ticket orders and lead a team of 2 to 5 chefs to achieve optimal kitchen performance.
• Procure and source high-quality fish, vegetables, and ingredients to maintain our reputation for excellence.
• Maintain a clean, organized, and safe kitchen environment, contributing to a positive team dynamic.
• Stay abreast of the latest Japanese culinary trends and techniques, incorporating innovative ideas into our menu.

Additional Responsibilities:

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