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Job Summary: Experienced professional to supervise sushi production, lead teams, manage inventory, and innovate in dish creation, ensuring quality and hygiene. Key Highlights: 1. Lead and train the sushi chef team 2. Create new sushi dishes and combinations 3. Ensure hygiene and organization of the work area Responsibilities: Supervise sushi production, ensuring ingredient quality and freshness. Lead and train the sushi chef team, assigning tasks and guiding proper preparation techniques. Manage fish and other inventory levels, placing orders and minimizing waste. Ensure workplace hygiene and organization, complying with food safety regulations. Create new sushi dishes and combinations, seeking innovation and customer appeal. Requirements: Proven experience as a sushi chef, with mastery of sushi and sashimi preparation techniques. Knowledge of hygiene and food safety regulations, including a food handling certification. Availability to work flexible hours, including weekends and holidays. Team management experience, with leadership and motivational skills. Inventory management knowledge.
