As a Sushi Chef, my responsibilities include:

• Preparing and assembling sushi and other Japanese dishes according to recipes and quality standards
• Selecting, cleaning, and cutting fresh fish, seafood, and vegetables
• Ensuring proper storage and handling of ingredients to maintain freshness and safety
• Maintaining a clean, organized, and sanitary work environment
• Creating visually appealing presentations for dishes
• Monitoring inventory and informing management when supplies need restocking
• Adhering to health, safety, and hygiene regulations at all times
• Collaborating with kitchen staff to ensure efficient workflow
• Keeping up with culinary trends and suggesting menu improvements
• Greeting and occasionally assisting customers when required