Prepare and present high-quality sushi (nigiri, sashimi, maki, etc.) and bao (steamed buns with various fillings).
Ensure all dishes are prepared in accordance with recipes and presentation standards.
Supervise and support junior kitchen staff in your section.
Maintain proper food hygiene and safety practices at all times.
Control food stock and minimize waste.
Assist with inventory checks and daily kitchen prep.
Collaborate with the Head Chef and Sous Chef on menu development and innovation.
Ensure your section is clean, organized, and fully stocked at all times.
Monitor and maintain portion and waste control to meet business standards.
Stay updated with trends in sushi and bao innovations.
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