Chef

1. Food Preparation: Prepare sushi, hot meals, and other food products according to company standards and recipes, ensuring consistent quality and taste.

2. Food Safety and Hygiene: Follow all food safety, hygiene, and temperature control requirements, and keep the work area and equipment clean.

3. Daily Operations: Prepare ingredients, check inventory, replenish products, and minimize food waste to ensure the counter is well-stocked and organized.