Must have at least one year experience as sushi chef Food Preparation: Expertly cutting and preparing fish, seafood, and vegetables. Sushi Assembly: Creating various types of sushi including maki, nigiri, and sashimi, ensuring proper texture and flavor balance. Rice Management: Preparing traditional vinegared sushi rice. Menu Design: Developing new, creative, and traditional sushi recipes. Kitchen Safety & Hygiene: Adhering to strict health codes, sanitizing tools, and maintaining a clean workspace. Customer Service: Preparing food in front of customers, providing an engaging, high-quality, and authentic experience. Inventory Management: Ordering ingredients and managing stock levels. Sponsorship transfer option available