 Order or requisition food or other supplies needed to ensure efficient operation. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Proper making sushi rice. Handle fish and ingredients for sushi preparation. Designing new types of sushi rolls. Order food and supplies when needed. Keeping sushi station up to sanitation and safety standards. Creating an appealing presentation and garnishes. Creating an appealing presentation and garnishes. Complete opening and closing duties efficiently and safely, using the correct procedures. Actively display knowledge of all food and beverage menu items and current promotions. Ability to multi-task and work in a fast paced environment while maintaining a friendly demeanor. Ability to stand for an extended period of time.

 Preparing, cooking and presenting dishes within your specialty like kaisaki. Managing and training any demi-chef de parties or commis working with me.  Helping the sous chef and head chef to develop new dishes and menus. Ensure that all standards are maintained as specified by the executive chef. Inform the executive chef or executive sous chef promptly and fully of problems or unusualMatters of significance. Ensuring my team have high standards of food hygiene and follow the rules of health and safety. Monitoring portion and waste control to maintain profit margin. Attend all meetings and training sessions. Supervise, direct and train the staff in the performance of their duties. Create a friendly, professional environment which inspires teamwork. Control food costs properly by maintaining accurate records of all food ingredients used throughout the outlets (proper, clean and concise inventories) and by checking that stock is used in rotation to avoid the possibility of waste and pilferage.

 Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Plans and manages food quantities and plating requirements for the specialty restaurant. Assists in developing daily and seasonal menu items for the specialty restaurant. Checks the quality of raw and cooked food products to ensure that standards are met. Follows proper handling and right temperature of all food products. Handles guest problems and complaints Interacts with guests to obtain feedback on product quality and service levels.