Prepare all food products according to the prescribed methods, both during service and prior preparation

Follow all internal and state regulations such as DOH/Food & safety/HACCP/Beverage

Complete mise en place list in the time allotted, making sure all sections of sushi are ready for each service

Manage inventory levels for a wide range of raw fish and other ingredients with the supervison of the sou chef.
Strong attention to detail and organizational skills
Food handling certification is a plus