Sushi chef - Norway - Aveiro

Detalhes da oferta

competências

• Minimum experience of 3 years (mandatory).

responsabilidades

• Service Time: Cut and prepare all fish and vegetables for the sashimi station.
• Check if ginger and wasabi are enough for the work day. If not prepare it.
• Receive suppliers goods according to the Sabi system.
• Cut and prepare fish.
• •Setup the showcase in front. Keep in mind that this is the first thing client will see when entering Sabi Sushi. It’s used to say that the showcase reflects what type of sushi chef there is behind it. Make it nice and organized.
• Control all the stations checking if there is any items missing
• Other responsabilities :
• Order fish, vegetables, dry goods and others that might be necessary
• Research about new products, techniques related to the Japanese Culinary.
• Control all the chefs/trainees in the kitchen when the Head Chef or Assistant are not present.
• Always control the quality of all goods that are being used/served in the kitchen.
• Measure temperatures, pH, among others and keep the HACCP manual up to date.

benefícios