Dryer: description of the profession, responsibilities and working conditions

The profession of a sushi chef is in great demand, since more and more retail outlets are opening in almost any fairly large settlement, which are engaged in the preparation and delivery of this popular Japanese dish. In this article we will tell you what the job of a sushi chef is, consider the advantages and disadvantages of this profession, and talk about whether it is possible to get a job as a sushi chef without having enough experience and education.

Nowadays, it is difficult to find a person who has never tried sushi and rolls: these popular Japanese dishes are prepared literally on every corner. Sushi and rolls are easy to make, they contain healthy natural seafood, their taste is quite pleasant and harmonious.

A sushi chef is a person who prepares not only sushi and rolls, but also other dishes of Japanese cuisine. The work of a sushi man is very responsible, because he must know the intricacies of cutting and preparing fish and other products that are part of Japanese exotic dishes; understand the principle of their interaction with each other - after all, mixing several products leads to a change in their taste and useful properties. To get the right balanced taste of Japanese sushi, you need to constantly improve in this profession.

It is no secret that nowadays many people cannot find a decent job. It is very difficult to get a job for those who, even having received a special education, have no experience in the profession. However, when it comes to the vacancy of a sushi chef, the situation is different. The fact is that mostly students, boys and girls, who need temporary earnings for the period of study, are employed in such a job. That's why in this area there is a fairly strong turnover of personnel and, as a result, the availability of vacancies in this profession.

Thus, the first and most important advantage of the profession of a sushi master is the opportunity to get a job, as they say, from scratch. Usually in establishments offering cooking Japanese cuisine, newcomers are constantly required, who are taught by experienced craftsmen all the skills of this profession right at the workplace. Of course, being an intern at first, you should not immediately count on high earnings, but as you gain experience and gain speed and professionalism, earnings will also grow.

The second advantage of such a profession is the opportunity for career growth. If you are accurate, listen carefully to what experienced craftsmen tell you, try to imitate their work, then your skills will grow steadily. According to the reviews of those who have successfully mastered the profession of a sushi chef, it is not very difficult to become a professional in this area, it is only important to strictly follow the instructions and try to work well. That's why some interns achieve career advancement in just a few months.

For those who love to cook and make money from it, the profession of a sushi chef is a great idea. Cooking Japanese food requires a special creative attitude, so this kind of work is just right for people who want to develop in this area.

The disadvantages of the profession include, first of all, great physical activity: on "hot" days you have to roll the rolls literally without stopping. This can be difficult for older people who find it difficult to stand on their feet all day. Also, hours of hard work can provoke a stressful situation in the kitchen, therefore you need to immediately realize how ready you are for such working conditions.

The duties of a sushi chef include:

• prepare the workplace for the working day;
• prepare various Japanese dishes according to the recipes adopted by a particular company;
• be well versed in technological maps;
• comply with sanitary-epidemiological and hygienic standards;
• know the rules of culinary processing of products;
• be well versed in the quality of products for making sushi and rolls;
• comply with the storage rules and terms of sale of products;
• keep your workplace clean and tidy;
• to mark equipment, inventory and utensils in accordance with SanPin;
• be able to use disinfectants and detergents;
• promptly notify management about running out of products, damage to inventory and equipment;
• participate in general cleanings;
• be able to handle any inventory and take care of its safety;
• have a medical book and undergo a medical examination in a timely manner;
• if necessary, go to work at any point of sale of the company;
• be able to work at any workplace in the kitchen;
• take part in the preparation of the menu and recipes for the dishes being prepared;
• make requests for products.

In addition to the above points, the job description states the following.

• The profession of a sushi chef belongs to the category of workers. This specialist is subordinate to his immediate superiors, which is usually the chef of a restaurant or any other establishment engaged in the preparation and delivery of Japanese cuisine.
• People with professional education are hired for the position of sushi chef, however, these may be students with no work experience yet.
• The specialist must be able to cook, make, design and serve Japanese cuisine, be well versed in recipes, storage rules and technologies for the culinary processing of semi-finished products used to prepare these national dishes.
• The employee is obliged to follow the instructions on labor protection, undergo preliminary special training before being admitted to work. Once every six months, undergo re-instruction, and once a year - re-medical examination and testing of knowledge on labor protection.
• The sushi chef works in special clean clothes, be sure to wear a headdress (cap or kerchief) and a special mask, monitors the cleanliness of clothes and personal hygiene.
• It is forbidden for the sushi master to eat at the workplace, smoke, and wear jewelry. Cut your nails short and do not use varnish.

In order to be successful in the profession of a sushi chef, you need to have certain qualities. First of all, this is responsibility, because often the sushi master has to deal with raw seafood. Therefore, you should carefully inspect all products and semi-finished products, be able to distinguish quality from low-quality.

For the novice sushi chef it is highly recommended to listen carefully to what older or more experienced masters have to say... Real professionals can always give good advice, and the task of the trainee is to fulfill everything is as accurate as possible - this is the only way he will be able to improve his professional level and start preparing quality meals.

Experienced sushi chef must know the technology of cooking Japanese cuisine, be able to use various spices and flavorings, to achieve the desired taste. He must also have a certain aesthetic flair to beautifully arrange and serve the dish to customers.

Of no small importance is the speed of the chef's work in the preparation of Japanese national dishes. In large restaurants and sushi bars, there are "hot" days when customers walk one after another. Usually it is Friday and weekend. On such days, sushi chefs work very hard, literally non-stop. Very important be able to withstand a high pace of work for several hours.

In Japan, they are very sensitive to the sushi profession. There, in order to become a professional sushi cook, you need to have 25 years of work experience in this profession. It is believed that only during many years of practice, the chef adopts all the subtleties and secrets of cooking this dish - from the technology of cooking rice to the ability to work with special Japanese spices.

However, in our country, the approach is somewhat different. As already stated, here you can start your career as a sushi chef, as they say, from scratch... Many institutions prefer to recruit students in order to teach young children all the intricacies of this profession on the spot. Some restaurants even have a special person - a sushi trainer who is responsible for training trainees with no work experience. Elsewhere, these apprentices are supervised by more experienced chefs, training them in-service.

How much do our sushi masters earn? There is no single answer to this question, it all depends on the region where you currently liveas well as on your personal skills.It is clear that experienced sushi masters get more, trainees - less. Wages also depend on the number of work shifts, on the total number of working hours per month.

However, on average, an intern's salary can be 15,000 rubles a month, and an experienced sushi chef can receive 40,000 rubles a month or more.

To become a sushi chef, you do not need to be trained in any special professional institution. Enough happens just finish the courses in the training center of your city, where they will explain everything to you and even help you with further employment.

You can also learn at some restaurantif the opportunity presents itself. Often, such training takes place in the format of trainings, when in 2-2.5 hours those wishing to master the basics of the profession will learn how to cook rice, cut fish, vegetables, how to use a special mat for rolling rolls, how to cook a special Japanese dressing for sushi. There are also express courses for professionalswho want to expand the list of those dishes that they can cook at their workplace.

Thus, the training period for a sushi chef in Russia is much shorter than in Japan, and this is due to the difference in the cultural traditions of our countries. After all, it is clear that much fewer requirements are imposed on our chefs than in the Land of the Rising Sun. However, to become a real professional sushi, and in our country you have to work hard and improve your cooking skills. The basic rule for a sushi chef is he begins his training by preparing his first dish and hones this skill throughout his life.