Preparing various types of Japanese dishes, including sushi and sashimi omakase based on the Company's guidelines on quality, portion, size, presentation, and food safety, inspecting the quality of fruits, vegetables, and seafood, designing and regularly updating food menus and dishes with an eye on Company's guidelines on food cost and profit margins, regularly taking inventory of food supplies and other products, ordering food and other necessary supplies from suppliers, sourcing, selecting and liaising with suppliers, maintaining a clean work environment, communicating with wait staff and floor manager, supervising other kitchen staff and other chefs to ensure service quality and other requirements of customers are met; and ensuring customers have a good dining experience.

Other work or duties authorized or assigned by the Company's management from time to time.

Besides our head sushi chef, we have 2 other chefs. A junior sushi chef (who is also good with cooked foo...