Line Cook

Fresher

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Early Applicant

Job Description

Sushi Preparation: Creating various sushi rolls, nigiri, sashimi, and other dishes according to restaurant standards.
Ingredient Management: Handling, storing, and preparing raw fish, seafood, rice, and other ingredients, ensuring freshness and quality.
Knife Skills: Expertly slicing and preparing fish for sushi, maintaining consistent cuts and presentation.
Rice Preparation: Preparing sushi rice with the correct consistency and seasoning.
Inventory Management: Monitoring stock levels, placing orders, and managing inventory rotation.
Food Safety: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards.
Quality Control: Ensuring all sushi dishes meet the restaurant's quality and presentation standards.
Collaboration: Working with other kitchen staff to ensure timely delivery of sushi orders and maintaining a smooth workflow.

Skills And Qualifications

Culinary Training: Formal culinary training or apprenticeship is often preferred.
Knife Skills: Proficiency in various cutting techniques for fish and other ingredients.
Knowledge of Japanese Cuisine: Understanding of traditional sushi techniques, ingredients, and presentation.
Food Safety Knowledge: Understanding of food handling, storage, and sanitation practices.
Attention to Detail: Ensuring precision in preparation and presentation.
Ability to Work Under Pressure: Maintaining efficiency and quality in a fast-paced environment.
Teamwork: Collaborating effectively with other kitchen staff.