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The terms Itamae and Shokunin are used as a title for the chef. Itamae refers to a skilled sushi chef, while Shokunin means someone skilled at a profession. While it is not necessary to be Japanese in order to be considered an itamae, non Japanese must prove themselves worthy of such a title.

The most common important skills required by employers are Disinfectant, Culinary Arts, Knife Skills, Plating, Sushi, Food Safety Experience and Chef.

Sushi chefs specialize in creating sushi dishes in Japanese restaurants. They make bite-size hand-pressed rolls of vinegared rice topped with seafood or stuffed with fish, vegetables, fruits, eggs, or seaweed. They ensure all ingredients are fresh and observe traditional Japanese sushi-making standards.

In the western world, an itamae is often associated with sushi (also commonly referred to as sushi chefs). In Japan, becoming an itamae of sushi requires years of training and apprenticeship.

General Description: Responsible for supporting the Head Sushi Chef and Sushi Chef with food preparations. Operations: Ensure the omakase prep stations are set up and properly stocked before and during service. Maintain appropriate portion control.

Sushi chefs specialize in creating sushi dishes in Japanese restaurants. They make bite-size hand-pressed rolls of vinegared rice topped with seafood or stuffed with fish, vegetables, fruits, eggs, or seaweed. They ensure all ingredients are fresh and observe traditional Japanese sushi-making standards.

Understanding what angle to cut the fish, how temperature can affect taste and aroma, the ideal density and texture of the rice, and how to balance each ingredients distinct flavors these are just a few of the things an excellent sushi chef must master.

Sushi chef responsibilities Prepare and assemble sushi dishes ing to established recipes and presentation standards. Ensure the quality and freshness of all ingredients used in sushi preparation. Maintain a clean and organized work area, including proper storage and rotation of ingredients.