Sushi Master - Explora Journeys

Job Purpose

We are looking for a world‑class Sushi Master to join our luxury travel brand, "Explora Journeys." The Sushi Master will oversee the sushi production area, ensuring high quality, cost efficiency, and guest satisfaction.

Key Accountabilities

• Monitor and supervise the sushi station.
• Maintain budget and manage time efficiently.
• Ensure safe, high‑quality food products and complete guest satisfaction.
• Adhere to assigned menus, recipes, methods, and operational standards.
• Conduct daily food tastings.
• Assist Section Heads with daily electronic food requisitions based on forecasts.
• Ensure smooth service, presentation, and final plating.
• Follow Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) aboard.
• Report malfunctions and necessary repairs affecting daily galley operations and violating Public Health & SMS requirements to the Technical department.
• Apply and follow all HACCP procedures at all times.
• Prepare the area for announced or unannounced inspections by Ship Management or local authorities.
• Implement the daily recipe review program and submit reviews to the culinary department for approval.
• Monitor training and familiarization of new food crew members.
• Develop training programs for personnel in line with standard operating procedures.
• Control food and general expenses related to production per corporate guidelines and budget.
• Promote economical work practices to minimize and avoid waste.
• Ensure all safety procedures are followed.
• Assist the Procurement team with storing operations and quality control.

Qualifications

• Advanced knowledge of Asian/Fusion cuisine and overall culinary expertise.
• Minimum of 5 years in the profession (Luxury/Premium Hotels and Restaurants).
• Minimum of 3 years in a management role in a luxury hospitality establishment or upscale cruise line.
• Fluent in written and spoken English.
• Effective communication with senior management.
• Leadership ability and decision‑making skills.
• Good administrative skills.
• Experience coaching subordinates.
• Cost and quality conscious.
• Adherence to scheduled work hours with flexibility when needed.
• Proficiency with Microsoft Office (Outlook, Word, Excel).
• Familiarity with relational database‑driven inventory control systems.
• High‑school education or international equivalent.
• 3‑year apprenticeship for professional chefs or a degree in Culinary Arts.
• USPH or HACCP certification.

Visa Requirements

Possess a valid passport and a seaman book.