A sushi chef opening at Rosa’s Thai in JBR
Good sushi chefs are always in demand, and Rosa’s Thai in JBR is hiring one. If you take pride in neat cuts, well-seasoned rice and clean, balanced plates, this is a role to consider seriously. It is also an interesting move for chefs who want to work in a busy Thai-led restaurant where sushi sits alongside a much wider menu.
JBR is one of the busiest dining areas in Dubai, with a steady flow of residents and tourists. That means energy, volume and plenty of chances to prove your skills.
About Rosa’s Thai
Rosa’s Thai is known for relaxed, flavour-forward Thai food, and the brand has built a following by keeping its cooking honest and approachable. A sushi station in a restaurant like this has to work smoothly next to hot kitchen sections, so teamwork and timing matter just as much as technique.
If you enjoy variety and a lively dining room more than a quiet, formal setting, you may find this environment rewarding.
Sushi in a Thai-led kitchen is also a good chance to show your range. You may be asked to adapt quickly during rushes or to support other cold items, so a flexible mindset will help you settle in and earn the team’s trust early on.
What a sushi chef does here
Details can vary, so read the original listing, but a sushi chef’s core responsibilities generally include:
- Preparing sushi rolls, nigiri, sashimi and other cold dishes to the restaurant’s recipes and standards.
- Cooking and seasoning sushi rice properly and keeping it at the right texture through service.
- Handling fish and seafood safely, from storage and portioning to slicing.
- Keeping your knives sharp and your station clean, organised and ready before every service.
- Plating attractively and consistently, since guests eat with their eyes first.
- Monitoring stock, reporting shortages and avoiding waste.
- Following food hygiene and HACCP rules and working closely with the rest of the kitchen.
What kitchen managers usually want to see
A sushi chef lives or dies by technique and consistency. Employers usually look for:
- Proven experience on a sushi station in a restaurant, hotel or similar setting.
- Strong knife skills and knowledge of different fish, cuts and preparation methods.
- Speed and calm under pressure, particularly during peak lunch and dinner hours.
- Food safety awareness. A valid food handler or hygiene certificate is a clear advantage.
- Reliability and a team-first attitude. Kitchens run on trust.
- Willingness to work shifts, including evenings, weekends and holidays.
If you also have experience with Asian cuisine more broadly, mention it. A flexible chef who can support other cold sections is always appreciated.
Prepare for the trial like a pro
Most kitchens ask sushi chefs to do a practical trial, so preparation can make the difference. Bring your own sharp knives if allowed, wear a clean uniform, and arrive early. Show how you organise your station, how you handle rice and fish, and how you communicate with the team around you. Cleanliness and rhythm tell a chef a lot about you before the first roll is finished.
- Practise your most common rolls and nigiri so your hands move confidently.
- Be ready to talk about fish you have worked with and how you store and check freshness.
- Share a few photos of your best plating if you have them.
- Be honest about your strengths. A trial exposes exaggeration very quickly.
