Takamichi Niiya

• Prepared high-quality seafood, rice and ingredients for sushi.
• Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
• Managed inventory effectively, reducing waste while ensuring the consistent availability of necessary ingredients for daily operations.

Providing a most traditional Edomae sushi in Dubai

From preparation to serving Omakase to customer

8 seats, 2 seating timing

average 2,200 per person

3 chefs 2 stuf

4 days a week open

Monthy sales 100,000 to 150,000 aed

Managing the restaurant and the team as a head chef and manager

100 seats

25 stuff

Average sales 500,000AED to 600,000AED monthly

Training the team

Menu creation

Cost control

Visiting suppliers in fish market before opening

Selecting ingredients for the restaurant

Preparation for all kinds of fish for sushi

Preparation for sushi rice

Serving sushi for 100 seats restaurant