Cook

Prepare and cook menu items according to recipes and company standards (ramen, sushi)

Ensure food quality, taste, and presentation meet restaurant standards.

Maintain cleanliness and organization of the kitchen area.

Follow food safety, hygiene, and sanitation regulations at all times.

Check ingredient quality and report shortages or damaged products.

Assist with food preparation, portioning, and storage.

Monitor stock levels and help with inventory management.

Operate kitchen equipment safely and efficiently.

Work closely with kitchen and service teams to ensure smooth operations.

Minimize food waste and maintain cost control practices.