Sushi maker in Sushi bar

Pinganxile Oy· EURES· publicada em 17/05/2026
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  1. Ingredient Preparation: Independently prepare and cut fish, seafood, and vegetables. Cook and season sushi rice.
  1. Sushi Production: Efficiently prepare high-quality sushi (nigiri, maki) and sashimi according to restaurant standards.
  1. Hygiene & Safety: Maintain a clean and sanitized workstation, strictly following Finnish food safety and hygiene regulations.
  1. Quality Control: Monitor daily ingredient freshness, manage inventory, and actively minimize food waste.
  1. Teamwork & Service: Work efficiently under pressure during peak hours, ensuring smooth and accurate order fulfillment.