Sushi Chef

Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Ops Manager when quality is sub-standard. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment in order to prevent food contamination. Regularly taking inventory of food supplies and other products. Reporting any problems with kitchen equipment to the Ops manager Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use. Communicating with sales staff to ensure that special requests and food allergy considerations are met. Maintain logs of temperature, cooking and cooling times, PH, and PPM of sanitizer Comfortably and quickly work as per the guidance and regulation of the FDA Ideally holds a food safety level 2 certificate