- Handle a wide range of raw fish and other ingredients
- Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
- Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
- Ensure food portions and food presentation meet company standards
- Ensure ingredients and final products are fresh
- Monitoring supplies and re-ordering stock as needed
- Packing and labelling of sashimi
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food at the correct temperature in order to avoid spoilage
- Maintain food safety and sanitation standards
- Monitor and train subordinates to obtain good-quality skills and performance
- Welcome and bid farewell to customers as part of an open-concept restaurant environment
- Ad-hoc assigned by Chef
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