Company Description Trade acts is a growing hospitality and food service company focused on delivering high-quality dining experiences. The company emphasizes fresh ingredients, consistent standards, and attentive guest service. Trade acts supports team members with clear kitchen procedures, ongoing skills development, and a collaborative work environment. The organization values professionalism, reliability, and a strong commitment to food safety and cleanliness. Team members are encouraged to contribute ideas and take pride in the dishes and experiences they help create. Role Description This is a full-time, on-site Sushi Chef role based in New Cairo. The Sushi Chef will prepare a variety of sushi items, including nigiri, maki, sashimi, and specialty rolls, following established recipes, portion sizes, and presentation standards. Responsibilities include handling and cutting seafood, cooking and seasoning sushi rice, preparing garnishes and sauces, and maintaining high standards of hygiene and food safety throughout each shift. The Sushi Chef will set up and break down the sushi station, manage daily prep, monitor inventory of ingredients, and communicate needs for ordering or replenishment. The role also involves coordinating with kitchen and service teams to ensure timely order execution, supporting menu development and specials, and engaging respectfully with guests when working at open counters or sushi bars. Qualifications Strong food preparation skills, including knife handling, portioning, and station setup to ensure consistent, high-quality sushi dishes. Deep knowledge of seafood selection, handling, cutting, and storage, with a focus on freshness, safety, and quality control. Proven cooking and culinary skills, including sushi rice preparation, flavor balancing, plating, and attention to Japanese culinary techniques. Commitment to hygiene and food safety standards, including proper sanitation, personal cleanliness, and adherence to local health regulations. Previous experience as a Sushi Chef or in a professional kitchen, ideally in Japanese or Asian cuisine. Ability to work in a fast-paced environment, manage multiple orders, and maintain calm, organized workflows during peak hours. Strong teamwork and communication skills, with the ability to collaborate effectively with kitchen and front-of-house staff. Flexibility to work evenings, weekends, and holidays as required by restaurant operations.