sushiman

Description

Job Summary: Professional responsible for preparing dishes, cutting fish and seafood, with emphasis on hygiene, food safety, and inventory management in Japanese cuisine. Key Highlights: 1. Mastery of traditional Japanese culinary techniques 2. Requires manual dexterity in handling knives and fish cutting 3. Focus on hygiene, food safety, and inventory management * **Dish preparation:** Cooking seasoned rice, cutting fish and seafood, and assembling dishes with precision and attention to presentation. * **Ingredient control:** Selecting high-quality ingredients, verifying freshness and condition of seafood, and ensuring proper food storage. * **Hygiene and safety:** Maintaining a clean and organized workspace, adhering to food safety standards, and ensuring all food is stored correctly. * **Inventory management:** Monitoring supply inventory, tracking expiration dates, and guaranteeing product quality for production. Required Skills * **Manual skill:** Dexterity in handling sharp knives and precision in fish cutting. * **Culinary knowledge:** Mastery of traditional Japanese culinary techniques, especially in rice preparation and fish cutting. * **Organization:** Ability to work under pressure, with agility and attention to detail. * **Hygiene and safety:** Solid understanding of food safety regulations. SCHEDULE: 6 days on, 1 day off Employment Type: Full-time CLT Compensation: R$2.000,00 - R$2.700,00 per month Benefits: * Medical assistance * Dental assistance * Life insurance * Transportation allowance