- Expertise in cutting, slicing and filleting different types of fishes.
- Inspecting the quality of fruits, vegetables and fishes used to prepare sushi dishes
- Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety.
- Aid head chefs with skilled food preparation and cooking.
- Help head chefs develop and test new recipes
- Train subordinate chefs and supervise their work.
- Maintaining a clean work environment in order to prevent food contamination.
- Regularly taking inventory of food supplies and other products.
- Reporting any problems with kitchen equipment to the manager on duty.
- Sterilizing all utensils, instruments and equipment used in sushi preparation before every use.
- Oversee the storage and disposal of leftover food products
- In addition, Responsible for running the kitchen in the head chef’s absence
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