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 Pn P 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. Experience in cutting and filleting fish. Demonstrated ability in preparing all fish related products. Broad knowledge of fish. Good know...