able to run and supervise the entire kitchen operation for the lodge
ensure availability and freshness.
Quality Control
Operational Tasks
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation updated with new techniques and culinary trends. Operational Tasks Equipment Maintenance: Ensure all sushi-making
suppliers to ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients efficiently, and optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation updated with new techniques and culinary trends. Operational Tasks Equipment Maintenance: Ensure all sushi-making
Sushi chef will be held accountable for preparation of all food components for the Sushi Department.