Sushi Chef — On-the-job English
Study in your language — but on the job you'll speak English. These are the real phrases you actually say for this work, with a note in your language. Not a script; common situations workers report.
🔴 Knife cut at the station
I cut my hand — I need the first aid kit now.
Say this immediately and stop working the knife until it's handled.
It's deep and it's not stopping — someone call 911.
A cut that won't stop bleeding or looks deep is a 911 / urgent-care situation, not a Band-Aid situation.
Press down hard and keep it above your heart.
Standard first-aid instruction while waiting for help — apply pressure, elevate the hand.
I need to go to urgent care to get this checked.
A deep laceration often needs stitches — say this to your manager to get sent for care.
Checking the fish delivery
Is this the frozen batch or the fresh batch?
Ask which fish is already frozen for parasite destruction vs fresh/exempt species — they get handled differently.
Can I see the supplier's freeze statement for this?
Ask for the paperwork that documents § 3-402.12 compliance — it's a real, checkable document, not an awkward question.
Working the sushi bar in front of guests
This roll has raw shellfish — are you okay with that?
A real allergy/preference check said out loud before serving — a common, expected phrase at a sushi counter.
What's fresh today — do you have a recommendation?
A guest question you'll hear often; be ready to answer or point to the day's specials board.
Expo calls during a rush
Behind! Corner!
Standard kitchen safety calls when moving with a knife or hot item near someone's back — you'll hear and must react to these instantly.
86 the toro — we're out.
"86" means an item is sold out; you need to recognize it fast so you don't promise a guest something you don't have.