1. **Ingredient Preparation:** Independently prepare and cut fish, seafood, and vegetables. Cook and season sushi rice.

2. **Sushi Production:** Efficiently prepare high-quality sushi (nigiri, maki) and sashimi according to restaurant standards.

3. **Hygiene & Safety:** Maintain a clean and sanitized workstation, strictly following Finnish food safety and hygiene regulations.

4. **Quality Control:** Monitor daily ingredient freshness, manage inventory, and actively minimize food waste.

5. **Teamwork & Service:** Work efficiently under pressure during peak hours, ensuring smooth and accurate order fulfillment.