Head Chef Japanese Sushi and Tempura

1. To serve customers as Sushi Chef for high end sushi and side menu, cuisines

2. To check quality of sushi food items and law fish which are supplied direct from Toyosu fish market in Tokyo, Japan

3. To communicate with these suppliers in Japanese language to select or request of fish items daily basis.

4. To order fresh fish and seafood from the suppliers daily basis

5. To Communicate with Vegetables and Fruits suppliers in Japan in Japanese Language to select fresh vegetables and fruits daily basis

6. To train local sushi chef to brash up the skills and presentation of Sushi and cuisines to customers

7. To check daily sales result and report to the restaurant owner in Japanese in Japan

8. To create menu and propose to management