Shah Imran Saon

• Sushi chef assistant:
• Prepared fresh sushi rolls daily, including maki, uramaki, and hand rolls.
• Prepared vegetables, rice, sliced ingredients, and portioned fillings daily.
• Maintained food hygiene through kitchen cleaning, sanitation, and safe food handling.
• Maintained kitchen cleanliness to support stronger hygiene standards during service.
• Rotated stock daily to reduce spoilage and minimize ingredient wastage.
• Assisted chefs with meal prep during peak service hours.

Japanese Hot Food:

• Prepared a variety of Japanese hot dishes, including katsu, teriyaki, rice bowls, tempura, and side dishes, following company recipes.
• *Prepared ingredients by cutting vegetables, marinating meat, making sauces, and portioning ingredients before service
• Burger (Session):
• Prepared and cooked a variety of burgers, ensuring consistent quality, taste, and presentation.
• Assembled burgers with fresh ingredients, sauces, cheese, and toppings following standard recipes.