Sushi Commis
Riyadh
Cluster A – Operations /
Full-Time /
On-site
Kitopi is the world’s leading tech-powered multi-brand restaurant. With a mission to satisfy the world’s appetite, Kitopi operates a portfolio of both invested and franchised F&B brands, serving as enablers in the food market by helping brands to grow and scale, both in the delivery and dine-in space.
Launched in Dubai, UAE in January 2018, Kitopi has grown to become one of the greatest success stories in the cloud kitchen and food tech space. In July 2021, Kitopi announced its $415 million Series C funding round, led by the world’s largest technology-focused investment fund, Softbank Group Corp’s Vision Fund 2. This investment catapulted Kitopi to the prestigious Unicorn status, making it the fastest Unicorn to have emerged from the MENA region.
As a leading food-tech business, Kitopi’s growth has been largely fueled by its innovative and scalable software solutions. Kitopi’s kitchens are powered by its proprietary Smart Kitchen Operating System (SKOS) - an in-house suite of applications that optimizes cloud kitchen operations in real-time. As part of its growth roadmap, technological innovation, data science, artificial intelligence, and robotics will take center stage as Kitopi continues to reinvent the food industry as we know it today.
With over 4,000 employees, Kitopi currently operates 200+ locations across the UAE, KSA, Kuwait, Bahrain, and Qatar, and runs its engineering hub in Krakow, Poland, its robotics hub in Denmark, and its global customer experience center in Dubai, UAE.
AWJ, a Kitopi company, is a fast-growing Food & Beverage Group of popular home-grown Middle Eastern, Mediterranean, and international dining concepts. Established in 2014, AWJ is on a mission to satisfy the world's appetite to create joy. Headquartered in Dubai, AWJ embarked on its culinary journey with five unique concept brands – all strategically located across popular tourist and dining destinations across Dubai. AWJ has since expanded its presence to the Kingdom of Saudi Arabia and the USA through both owned and franchised locations. AWJ future plans include identifying and exploring key regional markets in Europe, North Africa, and the USA, bringing in cutting-edge technologies, experimenting with traditional and innovative flavors, and blending diverse culinary traditions to create unique and enticing dining experiences.
1,800 ر.س - 2,600 ر.س a month
Job Overview:
The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize orders according to preferences and food allergy considerations. You should ensure that all ingredients used in dishes are of the highest quality and should work well under pressure and maintain restaurant standards during busy periods.
Key Responsibilities
To check all prepared sushi mis en place and food stocks and replenish as and when required, inform senior management of any shortages.
To assist in the smooth running of a shift and assist the Head/Sous chef in any area of the kitchen and assist in the preparation of all sushi mis en place – ensuring all necessary work is completed prior to the commencement of service.
To confirm with duty Sous Chef any special requirements, outstanding orders or work tasks required from your station.
To assist in the smooth and efficient service of food from the section by working and liaising with all other sections of the kitchen and at all times.
To control wastage by maintaining correct stock levels and rotation from dry stores and refrigeration and avoid over producing mis en place food.
To ensure that the agreed standards of food preparation and presentation are always adhered to and that all food items on your section are labelled & in date.
To make yourself aware of all menu changes, specialties, function menus and changes in standards prior to the commencement of service.
To report any problem relating to the smooth operating of or staff within the section or non-cooperation from another section of the kitchen, immediately to the Sous Chef or Head Chef.
To assist other sections of the kitchen in the production of food or clearing down of the section as and when required due to the workload.
Ask the permission of the Head Chef or duty Sous Chef for any breaks and to remain on duty until the following shift takes over or until you are discharged from duty by your shift supervisor or duty Sous Chef.
To report all accidents and any defects of kitchen equipment to the Head chef or duty Sous Chef.
