Executive Sushi Chef

1. To Serve customers face to face to provide high end sushi and side dish

2. To communicate with customers to entertain and serve good qualities of sushi and Japanese Cuisines

3. To check quality of sushi food items and raw fish which are supplied direct from Toyosu wet market in Tokyo, Japan

4. To communicate with these suppliers in Japanese language to select and request fish items on daily basis.

5. To order fresh fish and seafoods from the suppliers daily basis.

6. To communicate with Vegetables and Fruits suppliers in Japan in Japanese Language to select fresh vegetables and fruits on daily basis

7. To check daily sales result and report to restaurant owner in Japanese in Japan

8. To create menu and propose to management

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