Job Responsibilities Fine preparation: Assist in handling high-quality seafood, including daily maintenance and pre-processing of aged fish. Exquisite plating: Ensure that each dish, especially those served in the 8-seat Omakase room, meets our high aesthetic and quality standards. Kitchen hygiene: Maintain an extremely clean work area. In the Omakase environment, cleanliness is also part of the performance. Requirements: Work experience: 2-4 years of experience in high-end dining or Japanese restaurants. Fish handling: Basic and intermediate knife skills, understanding of seafood food safety basics. Professional spirit: Possess a 'professional awareness' - maintaining high consistency in repetitive work and a pursuit of perfection. Possess language communication skills, teamwork spirit, and collaboration.