Responsibilities
- Prepare diverse Japanese cuisine such as sushi, sashimi, tempura, and ramen
- Deliver dishes that meet exceptional standards for flavor and quality
- Keep the kitchen area clean and systematically arranged
- Follow all applicable health and safety protocols
- Work closely with kitchen team members to support efficient operations
- Stay informed about emerging trends and advancements in culinary practices
- Oversee ingredient inventory and procure supplies when necessary
- Guide and train entry-level kitchen personnel
- Create original recipes and contribute to menu development
- Ensure correct storage and handling procedures for all food items
- Track food expenditure and implement strategies to reduce waste
