Head Chef Japanese Sushi and Tempura

1. To serve restaurant's customers high end sushi and Japanese cuisine with OMAKASE courses

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

3. To communicate with these suppliers in Japanese language almost everyday frequently to select fresh and seasonal fishes based on the candidate experience for sushi fishes

4. To order fresh fish and seafood from these supplies and check the quality after receiving from Japan by air cargo every day

5. To communicate with vegetables and fruits suppliers in Japan with Japanese language to select seasonal ones, since in Japan harvest of fruits and vegetables are very much depending on the season and the candidate requires to have these knowledges

6. To train local sushi chef to brash up their skills and knowledge as well as presentation to customers

7. To create menu and propose the management