• Responsible for production of Sushi within the department

Minimum Requirements

• Grade 12
• Competency based interview

Competencies

• Calm/Patient – Remains calm and composed whilst dealing with difficult situations
• Communicate – Listens carefully and responds appropriately. Talks in a clear and understandable manner. Keeps to the subject at hand. Maintains eye contact
• Conscientious (By the Book) – Works according to rules and regulations
• Customer minded – Sees ay situation through the eyes of the customer and responds positively
• Handle routine work – Works comfortably with established routines and procedures
• Understanding of production cards and production plan  
• Understanding of relevant SOP

​​​​​​​Key Responsibilities

Production

• 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

• Ensure readiness of upcoming of promotional lines in conjunction with the Sushi Chef

Administration

• Assist with monthly Stocktakes
• Conduct waste scanning daily

Food Safety

• Ensure adherence to food safety procedures
• Maintain hygiene standards
• Maintain cold chain all the time
• Prevent cross contamination in the department

Self – Management

• Continually drive and model PnP values at all levels
• Make an effort to stay relevant and up to date with new legislation and development etc.
• Take ownership and accountability for tasks and activities and demonstrate effective self-management
• Maintain a positive attitude and respond openly to feedback

End Date: September 22, 2025