4.0
5 Mar 2019
Former freelancer, more than 1 year
Warrenville, NJ
Recommend
CEO approval
Business outlook
Pros
I worked as a sushi chef for catering, fair pay. The executive chef trusted my judgement on what menu should I make for the customer. No pressure at work, as long I get the work done.
Cons
Need to have car because there is no public transportation around. I had a car, so it was not a problem. The kitchen is always busy, and sushi was not their main cuisine. Therefore prep job for will not the same as japanese restaurant, especially in the summer, the hot kitchen will not sufficient for prepping fish