Prepare and cook complete meals or individual dishes and foods
Prepare and cook specialty rolls and various sushi dishes as instructed by head chef
Maintain inventory and records of food, supplies and equipment
Plan menus, determine size of food portions, estimate raw material requirements and costs, and monitor and order supplies
• Use deep fryer, grill and oven and other equipment to prepare grilled food such as teriyaki, tempura, bulgogi and Japanese dishes
Cure (aging) raw salmon before sushi and sashimi preparation
Prepare raw fishes with various highest hygiene standard for sashimi dishes
Marinate meat and fishes with home-made broth and sauce for grilling Korean Bulgogi
Prepare Japanese udong and its broth
Prepare salad dishes and hot tea in Japanese style
Stock refrigerators and keep daily records of the quantities of food used
Schedule and supervise kitchen helpers
Inspect and sanitize kitchen and food preparation area