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