Line Cook

• Sushi Preparation: Creating various sushi rolls, nigiri, sashimi, and other dishes according to restaurant standards.
• Ingredient Management: Handling, storing, and preparing raw fish, seafood, rice, and other ingredients, ensuring freshness and quality.
• Knife Skills: Expertly slicing and preparing fish for sushi, maintaining consistent cuts and presentation.
• Rice Preparation: Preparing sushi rice with the correct consistency and seasoning.
• Inventory Management: Monitoring stock levels, placing orders, and managing inventory rotation.
• Food Safety: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards.
• Quality Control: Ensuring all sushi dishes meet the restaurant's quality and presentation standards.
• Collaboration: Working with other kitchen staff to ensure timely delivery of sushi orders and maintaining a smooth w...

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