Sushi maker in Sushi bar

1. Ingredient Preparation: Independently prepare and cut fish, seafood, and vegetables. Cook and season sushi rice.

2. Sushi Production: Efficiently prepare high-quality sushi (nigiri, maki) and sashimi according to restaurant standards.

3. Hygiene & Safety: Maintain a clean and sanitized workstation, strictly following Finnish food safety and hygiene regulations.

4. Quality Control: Monitor daily ingredient freshness, manage inventory, and actively minimize food waste.

5. Teamwork & Service: Work efficiently under pressure during peak hours, ensuring smooth and accurate order fulfillment.

Kuopio based in Nilsiä