Sushi Chef – Soba Japanese Restaurent Pre Opening

Job Description

So, what’s the opportunity?

soba is a Japanese restaurant, and it’s putting its kitchen team together right now. Three roles are open: an Executive Chef to run the kitchen, a Sushi Chef for the sushi counter, and a Robata Chef for the charcoal grill.

If you’ve worked in Japanese kitchens before, you already know what these jobs involve, so I’ll keep this practical. Below you’ll find what each role does day to day, what the restaurant is looking for, how hiring works and how to apply.

Quick overview

Company: Soba Japanese Restaurant
Positions: Executive Chef, Sushi Chef, Robata Chef
Department: Kitchen
Location: UAE
Job type: Full-time
Salary: Competitive, depending on experience

Why a new kitchen can be a good move

Joining a kitchen at the start is a different experience from joining one that’s been running for ten years. Nothing is set in stone yet. The prep lists, the routines, the way the stations work together: all of it gets decided by the people who are there from the beginning. If you’re tired of hearing “this is how we’ve always done it”, that’s a real plus.

It also helps to have a say in the people you work beside. In a new kitchen, the chefs hired now often become the core of the team, and the habits they bring tend to stick. That’s a good reason to think carefully about where you want to build your next few years.

It does take some patience, though. The first few weeks of any new kitchen are a bit messy. Things get moved, changed and moved back again. If you can take that in your stride, you’ll probably enjoy it.

Executive Chef

You’d be running the whole kitchen: the food, the team, the numbers and the standards, all at once. The owners need someone they can trust to keep quality the same on a quiet Tuesday and on a packed Friday night.

In a normal week you’d be:

• Planning and refining the Japanese menu, including seasonal changes
• Ordering, talking to suppliers and keeping food cost under control
• Hiring, training and scheduling the kitchen team
• Keeping hygiene and food safety on point, HACCP included
• Working with the front-of-house manager so the kitchen and the floor stay on the same page

Touba is looking for someone with:

• Real experience as a head or executive chef in a Japanese kitchen
• A calm way of leading. Staying cool works better than shouting
• Comfort with costing, stock control and basic kitchen planning
• Good knowledge of Japanese ingredients and where to get them
• UAE experience, which helps a lot but isn’t the only thing that counts

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Sushi Chef

The sushi counter is the one spot where guests can watch you work. Your hands, your knife and even your attitude get noticed. You’d be making nigiri, sashimi, maki and the restaurant’s signature rolls, and you’d be doing it neatly, every single time.

Day to day, that means:

• Preparing sushi and sashimi to a steady, high standard
• Filleting and portioning fresh fish with proper knife skills
• Cooking and seasoning the rice, then keeping it right through service
• Checking fish when it arrives and speaking up if something isn’t good enough
• Following storage and temperature rules for raw fish and keeping the station spotless

Touba is looking for:

• Hands-on experience as a sushi chef in a Japanese restaurant
• Solid knife skills and a good knowledge of different fish
• A tidy way of working and a friendly manner with guests at the counter
• Willingness to work evenings and weekends, since that’s when restaurants are busiest

Robata Chef

Robata is cooking over charcoal. On paper it’s simple: good ingredients, a little seasoning, the right heat. Doing it well takes timing and a lot of practice. As Robata Chef, the grill is yours.

Your days would include:

• Running the charcoal grill during service
• Prepping, skewering and marinating before service starts
• Watching the heat and the timing so every skewer comes out the same
• Working with the sushi and hot kitchen teams so orders leave together
• Keeping the grill and your station clean and safe

Touba is looking for someone with:

• Experience on a robata or yakitori grill, or similar Japanese grill work
• A good understanding of Japanese marinades, sauces and seasoning
• Comfort with heat and long, busy shifts, because that station gets hot

For all three roles

• Genuine respect for Japanese cooking and its basics
• Turning up on time, every shift
• Enough English to work in a mixed kitchen team
• A valid food handler certificate, or willingness to get one
• Being able to join at short notice is a bonus

What a normal day looks like

Every kitchen is a bit different, but the pattern is familiar. The day starts with prep: checking deliveries, cutting fish, cooking rice, making marinades and setting up each station. Before service the team usually gets together for a quick chat about bookings and specials.

Then service starts and the pace picks up. Tickets come in, stations call to each other, and everyone tries to keep the food moving without dropping the quality. When the last guest leaves, the team cleans down, labels and stores everything properly, and gets ready for tomorrow. It’s tiring work, but a well-organised kitchen makes it feel steady instead of chaotic.

What the first month might feel like

Expect to be busy and to learn fast. You’ll be getting to know the menu, the suppliers, the equipment and your new teammates all at the same time. Some things will click on day one, and others will take a couple of weeks.

That’s normal. What matters is that you ask when you’re unsure, share ideas when you have them and keep the standard high even when the rush hits. Chefs who do that usually settle in quickly, and the kitchen starts to feel like theirs.

Pay and benefits

The salary is competitive and depends on your experience. Benefits follow the usual UAE hospitality setup, and the details are confirmed at the interview stage. When you get there, ask questions. Things like days off, transport, accommodation and visa arrangements matter, and you should know them before you say yes.

The kind of team Touba wants

Kitchens are small, hot and loud, so who you work with matters more than most people admit. Touba wants people who talk to each other during a rush, help out when a station is struggling, and take feedback without getting defensive.

Clean stations, sharp knives and proper food safety are simply how things are done, every shift. If that’s already how you work, you’ll fit right in. And if you like teaching younger cooks and picking up something new yourself each week, even better.

How hiring works

• You send your CV and say which position you want
• Touba reviews the applications and makes a shortlist
• Shortlisted candidates get a call for an interview
• Chef roles may include a short practical tasting
• If it goes well, you get an offer and joining details

A few tips for your CV

Keep it short and honest. List the Japanese restaurants you’ve worked in, the exact station you ran and how long you stayed. If you’ve worked a sushi counter or a robata grill, say so plainly. Add any certificates, such as food safety training, and be upfront about your notice period and visa status. One clean page of relevant experience beats three pages of unrelated jobs every time.

Questions people usually ask

Do I need UAE experience?

It helps, especially for the Executive Chef job, but strong Japanese kitchen experience from other countries will be looked at too.

Can I apply for more than one role?

Yes, if your experience really fits more than one. Just tell them which one you’d prefer.

Will there be a cooking test?

Possibly. For chef roles, a short practical tasting can be part of the interview. It helps both sides see if the fit is right.

How to apply

Send your updated CV and put the position you’re applying for in the subject line. Mention your Japanese kitchen experience, the restaurants you’ve worked in and when you could start.

Jobs like these tend to fill quickly, so don’t leave it until the last minute. Even if you’re only testing the market, a short, clear application is the easiest way to start the conversation.

One more thing: never pay anyone to get a job. A real employer or recruiter won’t ask you for money.