to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients Supervision Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing
ensure availability and freshness.
to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients Supervision Team Leadership: Train and supervise junior sushi chefs and other kitchen staff, providing
English
suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients efficiently suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients efficiently
suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients efficiently suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients efficiently
Sushi chef will be held accountable for preparation of all food components for the Sushi Department.