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.