No raw deal for young apprentices

Japanese culture still respects the concept of master and apprentice in passing on some of the more traditional skills from one generation to the next. Therefore, any young person hoping to train as a sushi chef must be prepared to start early every day, accept all the kitchen chores and observe the techniques of the professionals by initially watching from afar.

It can take years for an apprentice to win promotion from general kitchen duties to a more prominent position alongside the master chefs, where they receive direct instruction in all the subtleties required.

Anyone in Hong Kong interested in working in a Japanese catering business should be aware of this tradition. But they can also benefit from having a career path that allows for faster promotion and includes clear personal development plans.

'Every new joiner will spend the first three months on basic training which, for kitchen staff, means learning about operating procedures, safety in the workplace and hygiene requirements,' said Kathy Lee, human resources manager for Genki Sushi Hong Kong, which has about 1,000 full-time employees. 'As for frontline staff, they will receive training in customer service and deal with whatever comes up in day-to-day operations.'

The company also provides extensive cross training, so that both the kitchen and service teams have a thorough understanding of what their colleagues do and how everything fits together. This not only gives a broader perspective but also makes it possible for staff to switch more easily between teams.

As kitchen staff progress, they get more advanced training, which can include taking part in a specialised 'sushi master' programme that explains the skills and traditions of the craft.