1. **Comprehensive supervision**: Oversee all kitchen sections, leading teams to ensure efficient and high-quality operations.2. **Quality assurance**: Ensure exceptional quality and presentation of dishes, maintaining the highest standards at every stage of preparation.3. **Hygiene and safety**: Strictly comply with hygiene and food safety protocols to guarantee a safe work environment and customer satisfaction.4. **Inventory management**: Proactively manage inventory, accurately controlling stock and optimizing rotation to minimize waste.5. **Ordering coordination**: Effectively coordinate ordering processes to ensure the consistent availability of fresh and quality ingredients.6. **Team communication**: Facilitate clear and open communication within the team to foster collaboration and mutual success.7. **Allergy knowledge**: Maintain thorough knowledge of food allergies and implement preventive measures to ensure the safety and well-being of diners.8. **Roster management**: Create and manage staff rosters to ensure optimal coverage and efficiency.9. **Cost control**: Monitor and control food and labor costs to ensure profitability.10. **Seasonal dish creation**: Develop and introduce seasonal dishes to keep the menu fresh and engaging.11. **Marketing participation**: Collaborate with the marketing team to promote new dishes and special events.

Signature cuisine with local ingredients, Nikkei Sushi with Chilean-Peruvian-Japanese mixtures with attention to small groups through reservations

In charge of the fish filleting bar for assembly of sashimis and other dishes. Preparation of sushi in general and support in other sections (star fry and grill).

A cargo de diferentes tareas según la empresa lo requiera, ejecutando como chef tanto como garzón.

Preparación y control de personal y alimentos

Practica Profesional

Apoyo en producción para eventos masivos,