Sushi Chef - Philippino

Preparation and Presentation:

• Prepare and serve sushi dishes (including sushi rolls, sashimi, nigiri, etc.) according to traditional Japanese methods and the restaurant's recipes.
• Ensure the highest standards of food quality, presentation, and taste for every dish served.
• Ensure the proper handling and storage of all ingredients, especially raw fish, in compliance with food safety standards.

Menu Planning and Innovation:

• Collaborate with the Head Chef to create new sushi offerings and contribute to seasonal menu updates.
• Provide input on sushi styles, ingredients, and combinations to improve and diversify the restaurant’s offerings.
• Maintain consistency in portion sizes, preparation, and presentation of dishes.

Food Preparation and Inventory Management:

• Prepare and maintain all sushi-related ingredients, including rice, fish, and garnishes.
• Order and manage the inventory of sushi ingredients, ensuring quality and freshness, particularly of fish and seafood.
• Perform daily checks to ensure all ingredients are available and fresh before the restaurant opens.

Kitchen Hygiene and Safety:

• Follow hygiene and safety standards in food preparation and handling to maintain a clean, safe, and organized kitchen.
• Maintain cleanliness and organization in the sushi bar area, including utensils, equipment, and workspaces.
• Ensure that all food is prepared according to the restaurant's standards and regulatory food safety laws.