Key Responsibilities * Prepare and organize daily mise en place for the Japanese kitchen. * Wash, peel, cut, chop, slice, portion, and prepare vegetables, fruits, meat, seafood, and other ingredients. * Assist in preparing ingredients required for sushi, sashimi, ramen, tempura, robatayaki, donburi, sauces, and other Japanese dishes, as applicable to the menu. * Prepare basic sauces, dressings, marinades, stocks, broths, and other kitchen preparations under the direction of the Chef. * Assist Sushi Chefs and other kitchen sections with ingredient preparation. * Ensure ingredients are prepared according to required specifications, portion sizes, and quality standards. * Follow proper knife-handling techniques and use kitchen equipment safely. * Ensure all prepared ingredients are properly labeled, dated, covered, and stored. * Follow FIFO (First In, First Out) procedures to maintain freshness and minimize food waste. * Monitor the freshness and quality of ingredients and immediately report any damaged, spoiled, or low-quality products. * Assist with the proper handling and preparation of fresh fish, seafood, meat, vegetables, and other food products as instructed. * Maintain proper temperature control during food preparation and storage. * Keep preparation areas, workstations, cutting boards, knives, utensils, and equipment clean and sanitized. * Follow HACCP, food safety, hygiene, and sanitation procedures at all times. * Maintain proper portion control and minimize food wastage during preparation. * Ensure all required ingredients are ready before the start of each service. * Support the Chef and Kitchen Supervisor during busy service periods. * Assist with receiving, checking, and storing kitchen supplies when required. * Monitor preparation stock levels and inform the Chef or Kitchen Supervisor of items that need replenishment. * Follow daily preparation lists and complete assigned tasks within the required time. * Assist with kitchen opening and closing procedures. * Maintain a clean, organized, and safe working environment. * Support other kitchen sections when required. * Perform any other duties assigned by the Chef, Kitchen Supervisor, or Head Chef.