and presentation. Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition. Packaging:
presentation.
and presentation. Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition. Packaging:
training sessions when necessary Maintaining a cleaning schedule for fridge seals, cupboards, glasses after and during events or the opening and closing cleaning down procedures Work in co-operation with other
training sessions when necessary Maintaining a cleaning schedule for fridge seals, cupboards, glasses after and during events or the opening and closing cleaning down procedures Work in co-operation with other
equipment
kitchen standards Correct chemicals and sufficient cleaning materials to always be in stock Presentation as
laundry area.
Supervising office and reception cleaning and scheduling.
Updating of third-party booking
gardening to ensure that all areas are always kept clean and tidy, and style and design are not eroded
gardening to ensure that all areas are always kept clean and tidy, and style and design are not eroded Effective