Head Sushi Chef

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From the very first opening of the St. Regis New York, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. As the original house of luxury, St. Regis continues to redefine modern luxury through great service. The St. Regis Abu Dhabi merges authentic Arabian hospitality with more than a hundred years of bespoke St. Regis tradition.

Crafted for modern connoisseurs who desire exceptional experiences, The St. Regis Abu Dhabi is the social epicenter for royalty, discerning travelers and luminaries in the art of living. The hotel comprises of 283 elegantly appointed guest rooms including 55 suites, most of which boast breathtaking views of the Arabian Gulf and Abu Dhabi city, including the extraordinary Abu Dhabi Suite – the highest suspended suite in the world, connecting the two Nation Towers.

The St. Regis is part of Marriott International, a brand leader, offering the most powerful portfolio in the industry, our more than 30 leading brands and nearly 9,100 properties in 142 countries and territories give people more ways to connect, experience and expand their world. At the heart of The St. Regis, our exceptional staff whom we address as "Hosts," are the ultimate luxury ambassadors, dedicated to providing our guests with an exquisite stay and unforgettable experiences. Pursue your passion and grow your expertise at Abu Dhabi’s best address—The St. Regis Abu Dhabi, the house of luxury who is awarded with the prestigious Forbes Travel Guide 5-Star Rating.

Job Requirement:

The Head Sushi Chef is responsible for leading and overseeing the daily operations of the sushi kitchen, ensuring the highest standards of Japanese culinary excellence, food quality, presentation, hygiene, and guest satisfaction. The role requires a highly skilled sushi professional with strong leadership capabilities, a passion for authentic Japanese cuisine, and the ability to inspire and develop a high-performing culinary team.

The Head Sushi Chef works closely with the Head Chef and Culinary Leadership Team to maintain the restaurant's culinary identity, develop innovative sushi and Japanese offerings, manage food costs, and deliver exceptional dining experiences consistent with luxury hospitality standards.

• Lead and oversee the day-to-day operations of the sushi kitchen, ensuring smooth and efficient service.
• Prepare and oversee the preparation of high-quality sushi, sashimi, nigiri, maki, temaki, and other Japanese specialties.
• Ensure proper handling, cutting, preparation, storage, and presentation of fish, seafood, rice, and other ingredients.
• Maintain consistently high standards of taste, freshness, texture, presentation, and portion control.
• Ensure all dishes are prepared according to established recipes, standards, and presentation guidelines.
• Monitor the quality and freshness of all ingredients and ensure appropriate storage and rotation.
• Work closely with the Head Chef to develop seasonal menus, special promotions, tasting menus, and new culinary concepts.
• Introduce innovative sushi and Japanese culinary techniques while respecting traditional preparation methods.
• Ensure consistency of food quality and presentation during every service period.

PREFERRED QUALIFICATION

• Diploma or professional qualification in Culinary Arts, Japanese Cuisine, or a related field is preferred.
• Minimum 3–5 years of professional culinary experience, with significant experience in a high-end Japanese or sushi restaurant.
• Previous experience in a Sushi Chef, Head Sushi Chef, Sushi Sous Chef, or equivalent leadership position within a luxury hotel, fine-dining restaurant.
• Strong knowledge of traditional and contemporary Japanese cuisine.
• Advanced skills in sushi preparation, fish fabrication, knife techniques, sushi rice preparation, and presentation.

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