SUSHIMAN

Description

Job Summary: Professional responsible for preparing and executing Japanese cuisine production, creating new menus, and monitoring product quality and hygiene to ensure customer satisfaction. Key Highlights: 1. Prepare and execute Japanese cuisine and suggest new menus 2. Serve customers, explain the origin of fish, and assemble packaging 3. Maintain product quality and standardization according to company recipes #### **About the Position:** Prepare and execute Japanese cuisine production, creating and suggesting new à la carte menus and side dishes to meet customer demand, in compliance with technical and quality standards, as well as safety and hygiene procedures. * #### **Main Responsibilities:** * Prepare and execute Japanese cuisine production, packaging and displaying products; * Create and suggest new à la carte menus and side dishes to meet customer needs; * Monitor Japanese cuisine products in the sales area, checking displayed quantities, verifying expiration dates, and removing items unfit for consumption and damaged packaging; * Serve customers directly at the counter, recommending Japanese cuisine accompaniments, explaining fish origins, assembling packaging per customer orders, and recording customized orders; * Monitor refrigerated counter operating conditions and verify that the counter is adequately supplied with ice; * Guide and train Operator II in carrying out Japanese cuisine-related activities; * Control raw material inventory for Japanese cuisine production, flagging items requiring replenishment, verifying shortages, and reporting to immediate supervisor for necessary actions; * Maintain quality and standardization of Japanese cuisine products by following company-provided recipes; * Participate in periodic stocktaking, counting, weighing, and recording quantities of goods and raw materials to assess departmental performance. Perform Japanese cuisine procedures while adhering to all established technical standards; * Monitor and prepare ingredients used in Japanese cuisine preparation, such as cooking rice, grilling fish and seafood, cooking sauces, and washing and cutting vegetables and greens; * Identify and, if possible, correct any raw material quality deviations, immediately reporting them to the immediate supervisor; * Contribute to company product quality by applying quality norms and procedures during task execution as stipulated; * Clean utensils and equipment used, collecting and placing waste and residues into appropriate containers to comply with safety and environmental standards, according to pre-established Good Practices Manual guidelines; Use PPE (Personal Protective Equipment) appropriately to ensure individual protection in the workplace and prevent accidents, complying with company-established safety regulations. * #### **Mandatory Requirements:** * Experience in the field; * Specialized training courses. #### **Benefits:** * PRIME subscription (free) * Credit Card – Nosso Pay * SESC membership * Life insurance * Discount on all store products * Medical assistance * Dental assistance * Pharmacy benefits * University partnerships #### **Work Schedule and Hours:** * 44 hours per week (rotating shift: 6 days on / 1 day off)