· Responsible for weekly food requirements and forecast.· Measures ingredients and prepares them in accordance with chef’s specifications· Check freshness of food and ingredients· Supervise and coordinate activities of cooks and other food preparation workers· Plan menus and ensure uniform serving sizes and quality of meals· Inspect supplies, equipment, and work areas for cleanliness and functionality· Hire, train, and supervise cooks and other staffs.· Order and maintain inventory of food and supplies· Monitor sanitation practices and follow kitchen safety standards· Operate stoves, grills, fryers, ovens

· Participate in the preparation of ingredients, food prep, and menu items including sushi, sashimi and others plates· Proceed with daily inspections of work areas and ensure that hygiene and cleanliness standards, as well as the standards of Health and Safety in the food industry are met· Oversee all of the activities in the kitchen (organize and manage the production, the manipulation of appliances and food, ensure that the standards of quality and freshness of food are respected, etc.)· Oversee the preparation and presentation of food orders, equipment, dishes, maintenance and overall operations· Oversee the reception and storage of kitchen products· Human resource management (may include hiring and training of the staff, scheduling, distribution of work, evaluation of efficient and conflict management)· Oversee customer service