Director and COO

1. To serve restaurant's customers high end sushi and Japanese cuisine with OMAKASE courses

2. To check quality of sushi and other cuisine items and raw fish which are supplied direct from TOYOSU fish market in Tokyo, Japan

3. To communicate with these suppliers in Japanese language everyday to select fresh and seasonal fishes based on the candidate experience for sushi fish

4. To order fresh and seafood from these suppliers and check the quality after receiving from Japan by airfreight cargo every day

5. To communicate with vegetables and fruits suppliers in Japan with Japanese language to select seasonal ones, since harvest of fruits and vegetables in Japan are very much depending on the season and the candidate requires to have these knowledges

6. To train local sushi chef to brash up their skills and knowledge for presentation to customers

7. To create menu and propose the management