Duties:
- Plan and direct food preparation and cooking activities.
- Plan and develop new menus and other special Japanese sauces.
- Dress raw fishes and slice them into a perfect bite size.
- Supervise and coordinate activities of other staffs engaged in food preparation.
- Assign the work schedule.
- Maintain the ingredients condition to be fresh and clean.
- Ensure and maintain the work area to be conformance to health standard and safety.
- Provide training to new kitchen staff.
- Control inventory and place an order necessary food supplies.
- Estimate food costs.
- Communicate with clients for collecting food quality data.
