The Sushi Chef is responsible for preparing high-quality sushi and Japanese cuisine, including maki, nigiri, sashimi, and other specialty items, in line with established quality, portion, hygiene, and presentation standards. This role uses culinary expertise to deliver consistent guest satisfaction, maintain kitchen efficiency, and contribute to a food-focused, team-oriented environment.
Prepare a variety of sushi and Japanese cuisine items according to standard recipes, portion sizes, and presentation guidelines
Ensure all products meet quality, freshness, and food safety standards
Manage daily mise en place to support efficient service periods
Monitor ingredient stocks, rotation, and waste in collaboration with culinary leadership
Maintain clean, organised, and compliant food preparation and work areas
Respect and adhere to hygiene and sanitation procedures at all times
Work effectively with team members across the galley and food service areas
Support training and coaching for junior culinary staff as required
Assist with menu suggestions and seasonal item updates
Proven experience preparing sushi and Japanese cuisine in a high-volume culinary environment
Strong understanding of knife skills, fish handling, and seafood safety practices
Demonstrated commitment to food quality and presentation standards
Familiarity with food hygiene, sanitation, and safety regulations
Ability to work effectively under pressure in a fast-paced kitchen
Strong teamwork and communication skills
Availability to work flexible shifts in a rotational offshore environment
Formal culinary training or relevant certification
Experience in a luxury hospitality, resort, or cruise ship galley setting
Knowledge of international sushi and Japanese food trends
Ability to contribute to menu development and quality improvement initiatives
Experience mentoring or training junior culinary staff
6:2 rotation (6 consecutive months onboard, followed by 2 months of vacation)
Shared/double cabin
Sushi Chef • Cancún, Quintana Roo, Mexico
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