Manage inventory of Japanese ingredients, such as rice, seafood, nori, miso, and specialized sauces.

Ensure ingredients are stored properly, minimizing waste, and placing orders to maintain stock levels.

Track stock levels and work with the purchasing department to reorder supplies when necessary

Inspect food quality, freshness, and presentation before serving to ensure high standards are met.

Maintain consistent and perfect execution of dishes, following recipes and presentation guidelines.

Ensure food preparation and cooking areas adhere to cleanliness and hygiene standards, in line with health and safety regulations.