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--Prepare and cook a variety of sushi dishes, including rolls, nigiri, and sashimi, adhering to traditional techniques and high-quality standards. -Manage and maintain inventory of ingredients, ensuring freshness and availability. -Train and supervise kitchen staff, including junior chefs and sushi apprentices. -Maintain a clean and organized work environment, adhering to food safety and hygiene regulations. -Contribute to menu development and innovation.
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