Tips for sushi chef interviews.

Do you have any tips to help prepare for an upcoming sushi chef interview?

Are there common interview questions that come up again and again?

Don't forget to bring our knives! I can't tell you how many times I have had "chefs" come into me with no knives. And at the point where they say "do you have knives?", if the answer is no, I trash their resume and assume a lot of other people would do so as well. A real sushi chef has their own knives that are well taken care of, sharpened and cleaned regularly, and always on hand at an interview. Most sushi bars will want to see what you can do. So go in ready to work, just in case. (This means, not only knives but maybe an apron, kitchen safe shoes, and a hat or bandana. This is not your "average" interview. You will want to shower and look nice but "dress for the job you want"- meaning, no jewelry, no perfume/cologne, nothing hanging off your clothing, hair tied back appropriately. Also, clean hands, fresh cut, clean nails, no polish) Also, speak confidently about your skills but do not lie! So many people do this and it's odd because with something like sushi, you just can't hide your inexperience. However, what you can do is be open about your lack of skill/experience but make it very clear that you want to learn. The most beautiful thing about sushi, and being a sushi chef is, no matter how good you are, there is always someone better. There are always things to learn, even if it means learning what not to do. So my advice is this, go in ready to work, smile, be confident but not cocky, know your place :) And always, in any interview for anything, make eye contact and be articulate. Don't forget to ask questions, many people don't but you should, it's just as much an interview for them as it is for you. Make a mental, or literal list of priorities you have for your job satisfaction. Will you be happy there? Does it seem like a place you will have pride in? Is it clean? Organized? Will you learn what you hope to improve on? Etc, etc....I hope this helps, I am by no means an expert but I have been hired and done hiring for a while now....Good luck!

ken in Riverside, California said: To nika wonacott
If you can't tell when you interview the sushi chef, he or she is good or not, by talking to
you may need more experience and education about sushi for your self.
I am sushi and asian fusion chef for over 40 years, most time when i was interview by many restaurant owner or executive chef, I become frustrate because interviewer do not know what they talking about and what they want
and someone ather than your peaple not employed and not covered by restaurant insurance
what going to happen if accident happen.

Fusion sushi is not real sushi. I agree with bringing your knives to an interview. I own a sushi restaurant and have made mistakes in hiring chefs by their "so-called" experience. Also, "what going to happen if accident happen"?? Have you heard of workman's comp?

The real sushi chef is not a bousful down to earth when the time of his interview, The one thing to do of interviewer specially the exec.chef is to see how good the applicant what they applied for sushi,teppanyaki,robata,nimono,a-e mono or hot dish chef , knives,hat,apron etc.. is not necessary it is risky for the chef bringing knife in his hand.. carlos_torremocha23@yahoo.com

You in Cavite. What's risky about bringing a knife for the interview. If the idiot gonna get hurt during an interview, then maybe he's interviewing for the wrong job. His knife skill is what we are hiring him for. Too many sushi chefs think they are the sh*! for being a sushi chef. It's not the 90's anymore, you are replacable. Too many California sushi chefs are used to the kitchen doing many of the prep work. A sushi chef is not about his sushi pieces and rolls, it is more about his preparation of his station and the daily preparation of fish prior to when the customers show up.