Main Responsibilities:
- Prepare and/or plate Tempura, Maki Rolls, Nigiri and Sashimi, according to orders/Tickets.
- Manage tickets according to time and coordinate a 3-7 people team.
- Order fish, vegetables, dry goods and others that might be necessary.
- Keep all stations clean at all the time, helping others when needed.
- Research about new products, techniques related to the Japanese Culinary.
Other Responsibilities:
- Control all the chefs/trainees in the kitchen when the Head Chef or Assistant are not present.
- Always control the quality of all goods that are being used/served in the kitchen.
- Measure temperatures, pH, among others and keep the HACCP manual up to date.
- Cut and prepare all fish and vegetables for the sashimi station.
- Receive supplier’s goods according to the chain system.
- Control all the stations checking if there are any items missing for the day.
- Always try to go above and beyond, exceeding customers and co-wor...