Responsibilities

• Follow production plan to ensure sales growth and minimize waste on a weekly basis.
• Produce sushi recipes according to the production plan.
• Ensure that the work environment is clean all the time.
• Sales/Turnover/Gross Margin tasks – ensure readiness of upcoming promotional lines in conjunction with the Sushi Chef.
• Administration – assist with monthly stocktakes.
• Conduct waste scanning daily.
• Ensure adherence to food safety procedures – maintain hygiene standards, maintain cold chain, prevent cross contamination in the department.
• Self‑management – drive and model PnP values at all levels, stay relevant and update with new legislation.
• Take ownership and accountability for tasks and activities, maintain a positive attitude and respond to feedback.
• Ensure readiness for promotional lines and the production plan.

Qualifications

• Grade 12.
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