and emotional control.
Organized, with attention to detail and good time management. - A developmental approach to his/ her staff
confident
the kitchen area
ordering & product sourcing
Communicating with guests, suppliers and management (email and telephone).
Daily, weekly and
create a welcoming environment for guests.
individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients
and Supplies
individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients