Commis de cuisine - CDD H/F

Conduct full production of sushi, maki, california rolls, and spring rolls while maintaining Sushi Gourmet, Sushi Market, and Izakaya standards. Master all recipes, manage fridge setups, and ensure daily verification of product expiration dates in compliance with HACCP rules. Maintain the entire display stand through cleaning and restocking, ensuring operational flow throughout shifts running from 6 AM to 11 AM start times and ending between 2 PM and 7 PM. No work on Sundays or after 7 PM. This two-week contract offers stable, balanced hours with internal training via Hanacademy for career progression to chef roles.