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Responsibilities:
Knowing the proper methods of cutting fish, meat and vegetables
Preparing stocks, soups and sauces
Properly making sushi rice
How to handle fish and ingredients for sushi preparation
Preparing all types of Japanese cuisine
Instruct cooks on preparation, cooking and garnishing of food
Maintenance and sharpening of knives
Keeping sushi station up to sanitation and safety standards
Positively interact with customers
Perform monthly inventories
Cuisine Specialties
- Japanese
Essential Skills
- Reading text
- Oral communication
- Working with others
- Problem solving
- Decision making
- Job task planning and organizing
- Finding information
- Continuous learning
Transportation/Travel Information
- Own transportation
Cook Categories
- Cook (general)
Specific Skills
- Maintain inventory and records of food, supplies and equipment
- Work with minimal supervision
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant
Food Preparation Specializations
- Fish
- Seafood
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