Line Cook, Muntinlupa

• 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.