Sushi chef will be held accountable for preparation of all food components for the Sushi Department. hygiene standards.
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
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