Japanese Cuisine Chef

• Minimum 3 years of experience in Japanese cuisine, specializing in sushi and omakase. • Proficient in professional knife skills and fish-cutting techniques. • Knowledgeable in premium Japanese seafood, ingredients, and traditional culinary techniques. • Experienced in omakase menu preparation, food presentation, and quality control. • Strong understanding of food safety, hygiene, and proper ingredient handling. • Creative, detail-oriented, and passionate about Japanese cuisine. • Able to work efficiently under pressure while maintaining high standards. • Strong teamwork, communication, and professional working attitude.